My Favorite Chili


Sunday afternoon felt like the perfect time to make chili, so I did. I've been using pretty much the same recipe since last winter and thought I'd share...it is so easy to prepare (and make substitutions), and the flavor is sweet and tangy. Just be careful not to get carried away with adding the chipotle in adobo (I had to give an entire batch to my brother last Christmas because my mouth was on. fire!).

My Favorite Basic Chili
adapted from Vegetarian Chili - My Father's Daughter

2 Tbsp olive oil
1 large carrot, peeled and cut into 1/4in dice
1/2 yellow onion, peeled and finely diced 
1 red bell pepper, seeds and stem removed, cut into 1/4in dice
2 cloves garlic, minced
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground pepper
1 tsp chipotle in adobo (or barbecue sauce + red pepper flakes)
1 28oz can whole peeled tomatoes with their juice
2 14oz cans white cannellini beans
1 14oz can red kidney beans
3 Tbsp tomato paste
Pinch of coarse salt
Optional ground beef or turkey as add-in
Optional grated cheese and plain greek yogurt served on top

Heat olive oil over medium heat in a medium pot, adding in the carrot, onion, red pepper, garlic and spices. Cook, stirring, for 15 minutes or until softened. Add in the chipotle and stir to combine.

Turn the heat up to high, add the tomatoes with their juices, crushing with a wooden spoon (I also use a masher to make things even smoother); bring to a boil. Reduce the heat to low and simmer for 40 minutes. Add the beans, filling one 14oz can with water and adding to the pot along with the salt. Bring to boil, and simmer again for 40 minutes on low.

Add in the tomato paste (and optional meat), cooking for 20 minutes or until flavors are combined. Add optional toppings and serve.

10 comments:

Becca said...

There are so many good recipes drifting around the internet these days for fall cooking, and this is one of them. (Not sure my biscotti recipe I shared on my blog today counts, but it's delicious too, I guess!) Can't wait to try this recipe when we're back in chilly Sicily for the winter. My husband will love it; this is totally his kind of meal.

Milynn {Love + Whimsy} said...

Oh this looks so good, I love the idea of topping chili with Greek yogurt. The last time I made chili was in college in a chili cook off. Such a fun thing to cook up :)

Gloria said...

Oh yum! Definitely bookmarking this - a big pot of chili in the fall can't be beat!

rooth said...

Last time I made chili, I accidentally added cayenne powder instead of chili powder. Whoops! It was a tad hot :)

Laicie said...

As soon as fall rolls around I start craving chili -- I'm going to have to try this one.

p.s. I nominated you for a little award on the blog today, but no obligation, I'm just passing on the love. ;)

dervla @ The Curator said...

ooooh, great recipe for the weekend, thank you! i also love to add some beer to it. The smell and flavor is awesome.

Krystal said...

it is so chilly here right now that just seeing this kind of warms me up! now someone just needs to make it for me!

Farmgirl Susan said...

Yum! This sounds great. I love the idea of using two kinds of beans. Thanks for the delicious fall food inspiration. :)

danielle p. said...

this looks so yummy. vegetarian chili is one of my favorite fall dishes, there's nothing better on a crisp night!

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