Chili is a wonderful and delicious food to warm the body and soul on cold winter nights. Try this basic recipe which is fantastic by itself but maybe you are in a mood for something different try these variations on the basic recipe.
Basic Chili Recipe
- 3 cups chopped carrots, celery, onions, and/or sweet peppers
- 4 cloves garlic, minced
- ¼ cup vegetable broth
- 2 – 15 oz. cans black beans and/or kidney beans, rinsed and drained
- 1 – 15 oz. can tomato sauce
- 1 cup vegetable broth (in addition to the ¼ cup above)
- 2 TBS chili powder
- 1 tsp dried oregano, crushed
- ½ tsp black pepper
- Desired toppings (chopped avocado, onion, tomato, fresh cilantro, broken tortilla chips)
- In large 6 quart Dutch oven cook vegetables, and garlic in ¼ vegetable broth (may add more to prevent sticking) over medium-high heat until vegetables are tender.
- Stir in remaining items, including black pepper.
- Bring to boil, reduce heat.
- Simmer covered for 20 minutes, stirring occasionally.
- Serve with desired toppings.
Variations:
Three Bean
Prepare as directed, except substitute 3 15-oz cans of a combination of black, pinto, red, garbanzo, cannellini for the black beans.
Cincinnati
Prepare as directed, except substitute kidney beans for the black beans, omit oregano, and add 1 tsp ground cinnamon, 1/4 tsp ground Allspice.
Sweet Potato Bean
Prepare the Three Bean chili listed above and add 1 1/2 cups diced peeled sweet potato.
Italian
Prepare as directed. Swap Italian seasoning for oregano.
Mexican
Prepare as directed, except substitute 1 1/2 cups chopped, seeded poblano peppers and 1/2 cup chopped onion in place of 3 cups vegetables. Add 1 tsp cumin and 2 chipotle chilies in adobo sauce, finely chopped with the oregano. Stir in 1/3 cup snipped fresh cilantro an 1/4 cup lime juice before serving. Serve with lime wedges.
Tell me how you like the recipes and which one is your favorite!
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