I like a chili that I can eat almost with a fork. This chili meets all my taste requirements: chunky, spicy, loads of veggies and super delicious. At first glance, it may look like a long list of ingredients, but you’ll soon see that you have most of them in your pantry, freezer or refrigerator. Make lots of it and freeze a batch for later enjoyment!

Serves 6-8

Prep Time: 25 minutes    Cook Time: 35 + minutes

Ingredients

1 large onion, diced

6 cloves of garlic, minced

1 red chili pepper, seeded and finely diced

1 ½ -2 roasted red peppers, chopped*

2 stalks of celery,  diced

2 medium-large carrots, diced

1 ½ cups crimini mushrooms, sliced

1 medium sweet potato (I prefer a Japanese one), ¾” diced, with peel (optional)

1 tsp. cumin

½ tsp. coriander

1 tsp. smoked paprika

1 tsp. chipotle (powder)

¼ tsp. cinnamon (optional)

1 tsp. dried cilantro

2 Tbsp. tomato paste

2 Tbsp. balsamic vinegar

1 14.5 oz. can of diced tomatoes, no salt added

1 15 oz. can each pinto, kidney and garbanzo beans, no-salt-added, BPA-free liner, drained

¾ + cups of water

 

Directions

• Heat a large pot over medium-high heat
• Add onions and red chili pepper; sauté for about 5 minutes; adding a little water at a time as needed to keep onions from sticking
• Add mushrooms, celery, carrots and garlic and sauté for another 4-5 minutes, until vegetables begin to soften.
• Add spices and dried cilantro; stir to combine. Let simmer for about 1 minute
• Add beans, sweet potato, tomatoes, tomato paste and about ¾ cup of water. Stir to combine thoroughly.
• Place lid on the pot and bring to a boil, then reduce to medium-low heat and cook until the potatoes are tender.
• Make sure to stir from time to time, to prevent the chili from sticking to the bottom of the pot.
• Add balsamic vinegar about 20 minutes into the cooking process.
• Cook for at least 35 minutes total. The longer you cook this chili, the better it will taste. You may want to add a little more water, especially if you don’t like it as thick as I do.

Enjoy!

Notes

• I keep a box of surgical gloves on hand. Great to use when you are cutting and cleaning hot chili peppers.
• Roasted red peppers: I keep a jar of them on hand in my refrigerator for chilies and sauces. It’s an easy and tasty short cut.
• Cinnamon: if you are making this chili for the first time, you may want to start with a 1/8 tsp. or leave it out; it’s a bit of an “acquired” taste.
• If you like a little more “tomatoey” chili you can add another can of diced tomatoes and start with 1/2 cup of water and then adjust liquid to your preference