Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup Corn Nuts, crushed
- 1/4 cup chopped fresh cilantro
- Sour cream and shredded cheddar cheese, for serving
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red and green bell peppers, and jalapeno pepper. Cook until the vegetables are tender, about 8 minutes.
2. Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the crushed tomatoes, black beans, kidney beans, and corn. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Stir in the crushed Corn Nuts and cilantro. Cook for 5 more minutes.
5. Serve hot, topped with sour cream and shredded cheddar cheese.
45 minutes
Temperature: Medium heat
Serving size: 6-8 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 720mg
- Carbohydrates: 53g
- Fiber: 14g
- Sugar: 10g
- Protein: 15g
Substitutions for ingredients:
- You can substitute the Corn Nuts with any other crunchy snack, such as tortilla chips or Fritos.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- You can add ground beef or turkey to make it a meaty chili.
- For a vegetarian version, you can omit the meat and add more beans or vegetables.
- You can add more or less spice, depending on your preference.
Tips and tricks:
- Crush the Corn Nuts in a plastic bag with a rolling pin or use a food processor.
- If you like your chili thicker, you can add a tablespoon of cornstarch mixed with water to the pot.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 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, topped with sour cream and shredded cheddar cheese.
- Garnish with fresh cilantro leaves or sliced jalapeno peppers.
Pairings:
- Serve with cornbread or crusty bread.
Suggested side dishes:
- Salad or steamed vegetables.
Troubleshooting advice:
- If the chili is too spicy, add a dollop of sour cream to cool it down.
- If the chili is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
- Chili con carne originated in Texas in the 1800s and has since become a popular dish in the United States and around the world.
Flavor profiles:
- Spicy, smoky, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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