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!
Prep Time: 25 minutes Cook Time: 35 + minutes
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
- 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.
- 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