Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapenos
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red and green bell peppers and cook for another 5 minutes, stirring occasionally.
3. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir to combine and bring to a simmer.
5. Reduce the heat to low and let the chili simmer for 20-30 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your liking.
6. Season with salt and pepper to taste.
7. Serve hot with your choice of toppings.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250 per serving
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 700mg
Total carbohydrates: 42g
Dietary fiber: 15g
Total sugars: 7g
Protein: 13g
Substitutions for ingredients:
- You can use any type of beans you like, such as pinto beans or navy beans.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use fresh tomatoes instead of canned, but you may need to add more liquid to the chili.
Variations:
- Add ground beef or turkey for a meaty version of the chili.
- Add corn or diced zucchini for extra vegetables.
- Use different types of chili powder or spices to customize the flavor to your liking.
Tips and tricks:
- If you like your chili spicier, add more cayenne pepper or diced jalapenos.
- To make the chili thicker, let it simmer for longer or add a tablespoon of cornstarch mixed with water to the pot.
- 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 4 days.
Reheating instructions:
Reheat leftover chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Sliced jalapenos
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- 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 water to the pot.
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 leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili con carne, or chili with meat, is a traditional Tex-Mex dish that dates back to the 1800s. The dish was popularized in the United States during the late 19th century and has since become a staple in American cuisine.
Flavor profiles:
This chili has a smoky, spicy flavor with a hint of sweetness from the bell peppers and tomatoes.
Serving suggestions:
Serve the chili with your choice of toppings and sides for a hearty and satisfying meal.
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