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.