Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 5 minutes, until the onion is translucent.
3. Add the red and green bell peppers and jalapeño peppers and sauté for 5 more minutes.
4. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper and stir to combine.
5. Add the black beans, crushed tomatoes, and vegetable broth and stir to combine.
6. Bring the chili to a simmer and let it cook for 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped cilantro and a lime wedge on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 235
Fat: 6g
Carbohydrates: 38g
Protein: 10g
Fiber: 12g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have jalapeño peppers, you can use another type of hot pepper or omit them altogether.
- If you don't have vegetable broth, you can use chicken or beef broth or water instead.
- You can use fresh tomatoes instead of canned if you prefer.
Variations:
- Add ground beef or turkey for a meatier chili.
- Add corn or diced sweet potato for extra texture and flavor.
- Use different types of beans, such as kidney beans or pinto beans.
- Top with shredded cheese, sour cream, or diced avocado for extra richness.
Tips and tricks:
- Make sure to rinse the black beans well before adding them to the chili to remove any excess salt or starch.
- If you prefer a milder chili, reduce the amount of chili powder and cayenne pepper.
- If you prefer a thicker chili, let it simmer for longer or add a tablespoon of cornstarch mixed with cold water to thicken it up.
Storage instructions:
Store any 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 and garnish with chopped cilantro and a lime wedge on the side.
Garnishes:
Chopped cilantro, lime wedges, shredded cheese, sour cream, diced avocado
Pairings:
Cornbread, rice, tortilla chips, crusty bread
Suggested side dishes:
Green salad, roasted vegetables, coleslaw
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream or a squeeze of lime juice to balance out the heat.
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, let it simmer for longer or add a tablespoon of cornstarch mixed with cold water to thicken it up.
Food safety advice:
Make sure to cook the chili to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Chili con carne, or simply chili, is a spicy stew that originated in the American Southwest in the late 19th century. It typically contains meat, chili peppers, tomatoes, and beans, although there are many variations on the recipe.
Flavor profiles:
Spicy, smoky, savory, slightly sweet
Serving suggestions:
Serve the chili with a side of cornbread or rice and a green salad for a complete meal.
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