Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
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.
2. Add the onion, garlic, red and green bell peppers, and jalapeño peppers. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper. Cook, stirring constantly, for 1 minute.
4. Add the diced tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Stir to combine.
5. Bring the mixture to a simmer and cook, stirring occasionally, for 30 minutes.
6. Season with salt and pepper, to taste.
7. Stir in the chopped cilantro.
8. Serve the chili hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 238
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 748mg
Carbohydrates: 38g
Fiber: 13g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- You can use any type of beans you like in this recipe.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- Add ground beef or turkey for a meaty version of this chili.
- Top the chili with shredded cheese, sour cream, or diced avocado.
- Serve the chili over rice or with cornbread.
Tips and tricks:
- If you want a milder chili, use only one jalapeño pepper or omit it altogether.
- You can make this chili in advance and reheat it when ready to serve.
- 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 the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls with a lime wedge on the side.
Garnishes:
Top the chili with shredded cheese, sour cream, or diced avocado.
Pairings:
Serve the chili with cornbread or tortilla chips.
Suggested side dishes:
- Mexican rice
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too spicy, add more diced tomatoes or beans to tone down the heat.
Food safety advice:
- Make sure to cook the chili to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Chili is a popular dish in the United States, especially in the Southwest. It is believed to have originated in Texas in the 1800s.
Flavor profiles:
This chili is spicy, smoky, and slightly sweet.
Serving suggestions:
Serve the chili hot with lime wedges on the side.
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Region: Mexican