Ingredients with Measurements:
- 2 cans of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, green bell pepper, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the drained and rinsed kidney beans, black beans, and diced tomatoes to the pot. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce the heat to low and let the chili simmer for 30-40 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
7. Taste and adjust the seasoning as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat to sauté vegetables, then low heat to simmer the chili.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving (based on 6 servings):
- Calories: 213
- Fat: 3g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of beans you like in this recipe, such as pinto beans or navy beans.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have fresh peppers, you can use frozen or canned peppers instead.
Variations:
- Add ground beef or turkey for a meaty version of this chili.
- Use different types of beans or add corn for a different flavor and texture.
- Add more or less spice depending on your preference.
Tips and tricks:
- For a thicker chili, mash some of the beans with a fork or potato masher before adding the broth.
- Serve with cornbread or tortilla chips for a complete meal.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat leftover chili in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the chili in individual bowls and top with shredded cheese, sour cream, and chopped cilantro.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
- Crushed tortilla chips
Pairings:
- Cornbread
- Rice
- Salad
Suggested side dishes:
- Cornbread
- Rice
- Salad
Troubleshooting advice:
- If the chili is too thick, add more broth or water to thin it out.
- If the chili is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne is a dish that originated in Texas in the late 1800s. It typically consists of beef, chili peppers, and spices, but over time, variations of the dish have emerged, including vegetarian versions like this one.
Flavor profiles:
This chili is spicy, smoky, and slightly sweet, with a rich tomato flavor and a hearty texture.
Serving suggestions:
Serve this chili with cornbread or tortilla chips for a complete meal. It also pairs well with rice or a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A