Ingredients with Measurements:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium carrots, chopped
- 1 zucchini, chopped
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
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 2-3 minutes until softened.
3. Add the red and green bell peppers, carrots, and zucchini and cook for another 5-7 minutes until the vegetables are tender.
4. Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
5. Bring the chili to a simmer and cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 310
- Fat: 8g
- Carbohydrates: 49g
- Fiber: 16g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto or navy beans.
- If you don't have vegetable broth, you can use water instead.
- Feel free to add other vegetables you have on hand, such as corn or mushrooms.
Variations:
- For a spicier chili, add a diced jalapeño pepper or a pinch of cayenne pepper.
- You can also add a can of corn or a diced sweet potato for extra flavor and texture.
Tips and tricks:
- To save time, you can use canned beans instead of cooking them from scratch.
- This chili can be made ahead of time and reheated for an easy weeknight dinner.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chili in bowls with a dollop of sour cream or Greek yogurt on top.
- Top with shredded cheese, diced avocado, or chopped cilantro.
Garnishes:
- Sour cream or Greek yogurt
- Shredded cheese
- Diced avocado
- Chopped cilantro
- Sliced jalapeño peppers
Pairings:
- Serve with a side of cornbread or tortilla chips for dipping.
Suggested side dishes:
- Cornbread
- Tortilla chips
- Roasted vegetables
- Green salad
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 a few more minutes to thicken.
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:
- Linda McCartney was a British musician and animal rights activist who also wrote several vegetarian cookbooks. This chili recipe is one of her most popular dishes.
Flavor profiles:
- This chili is hearty and flavorful, with a smoky and slightly spicy taste from the chili powder and smoked paprika.
Serving suggestions:
- Serve the chili with a side of cornbread or tortilla chips for dipping.
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