Ingredients with Measurements:
-1 tablespoon olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1 jalapeno pepper, diced
-1 teaspoon chili powder
-1 teaspoon ground cumin
-1 teaspoon smoked paprika
-1 teaspoon oregano
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1 (14.5 ounce) can diced tomatoes
-1 (15 ounce) can black beans, drained and rinsed
-1 (15 ounce) can kidney beans, drained and rinsed
-1 (15 ounce) can corn, drained
-1 (4 ounce) can diced green chilies
-1 cup vegetable broth
-1/4 cup chopped fresh cilantro
Special Equipment Needed:
-Large pot
-Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the bell peppers, jalapeno pepper, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook for another 5 minutes.
4. Add the diced tomatoes, black beans, kidney beans, corn, green chilies, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Stir in the cilantro and cook for another 5 minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 6-8
Nutritional Information:
Calories: 240
Fat: 4g
Carbohydrates: 42g
Protein: 12g
Substitutions for Ingredients
-Olive oil: Canola oil or vegetable oil
-Onion: Shallot or leek
-Garlic: Garlic powder
-Bell peppers: Poblano pepper or Anaheim pepper
-Jalapeno pepper: Serrano pepper
-Chili powder: Ancho chili powder
-Smoked paprika: Regular paprika
-Oregano: Thyme
-Salt: Kosher salt
-Vegetable broth: Chicken broth or beef broth
-Cilantro: Parsley
Variations:
-Add 1 cup of cooked quinoa for extra protein.
-Add 1 cup of cooked brown rice for extra fiber.
-Add 1 cup of cooked bulgur wheat for extra texture.
-Add 1 cup of cooked farro for extra nuttiness.
Tips and Tricks:
-For a spicier chili, add an extra jalapeno pepper or a pinch of cayenne pepper.
-For a creamier chili, add 1/2 cup of coconut milk.
-For a smokier chili, add 1 teaspoon of smoked chipotle powder.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve with a dollop of sour cream, shredded cheese, and chopped scallions.
Garnishes:
Sour cream, shredded cheese, chopped scallions, diced avocado, diced red onion, diced jalapeno pepper.
Pairings:
Cornbread, tortilla chips, rice, quinoa, bulgur wheat, farro.
Suggested Side Dishes:
Salad, coleslaw, roasted vegetables, steamed vegetables.
Troubleshooting Advice:
If the chili is too thick, add a little more vegetable broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Chili is believed to have originated in the southwestern United States in the 19th century.
Flavor Profiles:
Smoky, spicy, savory.
Serving Suggestions:
Serve with warm tortillas or cornbread.
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