Friday, April 8, 2011

Brooke Cooks - Chili

I LOVE chili year-round.  My mom makes the absolute best chili;she likes to throw every but the kitchen sink into the pot (and it always comes out tasting great).  It is her way of getting rid of leftover soups, sauces, or taco and burrito fillings from the nights before.  Feel free to add leftovers to your chili, as long as the flavors mesh.

I typically like to make my chili in the morning, stick it in the fridge, and then heat it on the stove for dinner, which gives the flavors more time to develop, but even on nights when J and I just throw it together, this chili is delicious.

1 large onion or 2 small-medium, diced
1 bell pepper, diced
1 Tb olive oil
28 oz canned diced tomatoes
16 oz canned tomatoes with seasoning (I love zestjalapeƱo)
16 oz can kidney beans
16 oz can black beans
16 oz can garbanzo beans
16 oz can vegetarian refried beans
2/3 cup frozen corn
1/2 cup tomato sauce
3 Tb ketchup
1 Tb honey (or sugar)
1/2 Tb honey mustard
1 Tb chili powder
1/4 tsp cumin
3/4 packet taco or chili seasoning
1/2 bag Quorn or Morningstar Farms vegetarian ground beef

  • Saute onion and pepper in olive oil on medium heat until tender.  Add canned tomatoes.
  • Drain and rinse kidney, black, and garbanzo beans.  Add to chili, along with the refried beans.  Stir in corn, tomato sauce (I like to use a jar I already have open - skip this if you don't have one open), ketchup, honey, honey mustard, chili powder, taco or chili seasoning, cumin, and vegetarian ground beef.  
  • Turn heat to low and simmer, stirring frequently, until warm throughout.  Serve with shredded cheese, brown rice, sour cream, and fresh avocado and cilantro.  How easy is that?

When I made chili this week, I diced up a random pepper I found in the fridge and tossed it in. When I went to try the chili I was VERY surprised by hot how it was; it turns out I had thrown in a habanero pepper.  I liked it, but it was too hot for J to eat.  But feel free to try adding different peppers and seasonings!  Also, sometimes I add two cans of kidney beans and skip the black beans (I LOVE kidney beans).  The garbanzo beans add an interesting texture and a slightly differently flavor that I love, but if you're not a fan of chickpeas, use a different type of bean.  I hope you enjoy this - it is one of my favorite recipes :)

Thanks for reading!

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PolishGalore said...

Thanks for sharing! I love how everyone has their own way to make chili ^_^

Kae said...

I looove chilli! I want to try your recipe :)

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