Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 apples, peeled and chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the red and green bell peppers and cook for another 2-3 minutes until softened.
4. Add the chopped apples, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
5. Stir everything together and bring to a boil.
6. Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot with your favorite toppings.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 45g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of beans you prefer or have on hand.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of apple you prefer or have on hand.
Variations:
- Add ground beef or turkey for a meatier chili.
- Add corn or zucchini for extra vegetables.
- Add hot sauce or jalapeños for extra heat.
Tips and tricks:
- Make sure to rinse the beans before adding them to the chili to remove excess salt and starch.
- If the chili is too thick, add more vegetable broth or water to thin it out.
- Serve with cornbread or crackers for a complete meal.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in individual bowls with toppings on the side for a customizable meal.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Sliced avocado
- Diced red onion
Pairings:
- Cornbread
- Crackers
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Rice
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream or shredded cheese to help cool it down.
- If the chili is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chili is a Tex-Mex dish that originated in the 1800s and has since become a popular comfort food in the United States.
Flavor profiles:
- This chili has a sweet and smoky flavor from the apples and smoked paprika, with a hint of heat from the chili powder.
Serving suggestions:
- Serve the chili with your favorite toppings and sides for a complete meal.
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