So winter has finally arrived and that always means soup, stew and chili for me. This recipe makes enough for an army or for two people to eat all week. Pair it with homemade cornbread and you've got a meal. You can also top it with all sorts of things but I like mine simple. I also soak my own beans but canned beans are just fine too.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 green pepper, chopped
1.5 cup frozen veggie crumbles (optional)
4 cloves garlic, minced
1 jalapeno, minced
2 chipotles in adobo, minced
2 dried bay leaves
1 box tomato puree (I use Pomi)
1 box chopped tomatoes (I use Pomi)
1.5 cup kidney beans or 1 can
1.5 cup cannelini beans or 1 can
1.5 cup black beans or 1 can
2-3 cup veggie stock or water or bean stock
1 cup frozen corn
chili powder, cumin, cayenne to taste
honey to taste
salt & pepper to taste
Directions:
1. If you are soaking your own beans, soak the night before and boil a few hours before beginning the chili, each bean with have it's own boiling time. Reserve the bean stock.
2. Heat the olive oil in a large pot. Saute the onion and green pepper until softened. Add the veggie crumbles and cook another 5 minutes. Add the garlic, jalapeno and chipotles. Cook for another minute.
3. Mix in the bay leaves, tomato puree, crushed tomatoes and beans.
4. Add as much stock as needed to create the consistency you desire. I like my chili a little thinner, so I add a lot of stock. Stir in the frozen corn.
5. Add the spices. I add 2 tablespoons of chili powder, 1 tablespoon of cumin and 1 tablespoon of cayenne. Then I add a few healthy pinches of salt and pepper along with about 2 tablespoons of honey.
6. Let the chili simmer for about 20 minutes. Taste and adjust the spices accordingly. This is where you can make it as mild or as spicy as you like. Leave out the jalapeno & cayenne if you don't like spicy at all.
7. Once you have the spices to your liking, let the chili simmer for another 20 minutes. Then serve & enjoy.
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