Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, chopped
- 2 cans of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until the onion is translucent.
2. Add the bell peppers and sauté for another 5 minutes until they are tender.
3. Add the kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes.
5. In a small bowl, whisk together the cornstarch and water until smooth. Add it to the chili and stir until it thickens.
6. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 50g
Protein: 15g
Fiber: 15g
Sugar: 10g
Substitutions for ingredients:
- You can use any type of beans you like, such as pinto beans or navy beans.
- If you don't have canned corn, you can use frozen corn instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add some chopped jalapeños for extra heat.
- Use vegetable or chicken stock instead of vegetable broth.
- Add some diced sweet potatoes or butternut squash for a sweeter flavor.
- Top with shredded cheese or sour cream for a creamier texture.
Tips and tricks:
- If you want a thicker chili, add more cornstarch and water mixture.
- If you want a thinner chili, add more vegetable broth.
- You can make this chili ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the chili in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
Serve the chili in bowls with a dollop of sour cream and some chopped cilantro on top.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado
Pairings:
Cornbread, tortilla chips, rice
Suggested side dishes:
Green salad, roasted vegetables, garlic bread
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth.
- If the chili is too thin, add more cornstarch and water mixture.
Food safety advice:
- Make sure to drain and rinse the beans and corn before adding them to the chili.
- Store the chili in the fridge within 2 hours of cooking.
Food history:
Chili con carne is a traditional Tex-Mex dish that originated in the 19th century. It was made with beef, chili peppers, and spices. Vegetarian chili is a newer version of the dish that uses beans and vegetables instead of meat.
Flavor profiles:
Savory, spicy, smoky
Serving suggestions:
Serve the chili with some cornbread or tortilla chips for dipping.
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