I've got a picky- eater husband 3 little girls and this dish has won them all over! I've made this for family members and friends and there are never any leftovers! It's a dish that can be tailored to have great heat for a freezing winter night, or just a slight kick at a festive summer barbecue. I hope you enjoy! —Batsheva R, aka "The Midnight Chef"
med yellow onion, diced
white/brown mushrooms, diced
large carrots, diced
green bell peppers, diced
can kidney beans, rinsed and drained
can navy beans, rinsed and drained
can black beans, rinsed and drained
large cloves garlic, minced
can tomato paste
red pepper flakes
vegetarian beef bouillon (optional)
freshly ground black pepper
green chili peppers
In This Recipe
1. Heat a couple of tbsps olive oil in large, heavy bottom skillet over med heat. Remove seeds from chili peppers, or use for extra heat if desired. When the oil is hot, add chilis, onion, mushrooms and peppers to the skillet and stir well to coat in oil. Sprinkle with a dash of salt and pepper. Turn heat down to low, cover, and cook 10 mins, stirring occasionally. Add garlic, all spices and salt and pepper to taste and cook for 2 more minutes on med heat. Depending on how spicy you want the chili to be, add more or less of the following: seeds from the chili peppers, cayenne pepper, chili powder and red pepper flakes.
2. Remove veggies from heat and pour into 5-6 qt crockpot or large stockpot. Add beans, tomatoes with their juices, tomato paste and spices. Add about 4-4.5 cups water. In a crockpot, cook on high for 4-5 hours or on low for up to 8 hours. In a regular pot, bring the chili up to a boil on high heat, then turn down to a gentle simmer with the fire on low heat for about 2 hours. Stir chili occasionally and add water if necessary.
3. Adjust seasoning with salt and pepper and serve in corn tacos or over rice, topped with guacamole, pico de gaillo and roasted corn.