Recipe From: Shae Johnson
Have you read Lisa Leake's book: 100 Days of Real Food? I learned lots from reading it, and it came with tons of great recipes, this being one of them. I adapted it a little according to our family's taste. So everything listed as optional is what I added in. I like my chili to be a tad bit more on the "soupy" side, so I added 1 can of chicken broth. I also added an additional can of beans (chili beans, undrained), but you can do any kind you want. I put everything in the slow cooker after sauteing the onions, peppers, garlic and corn to keep it cooking slowly till dinnertime. While chili with meat always tastes great, I'm always on the lookout for yummy meatless dinners.
2 TBS olive oil
3/4 C. diced onion
1 bell pepper, any color, diced (I did 2 bell peppers)
3/4 cup fresh or frozen corn
2 garlic cloves, minced
28-oz (Big) can diced tomatoes w/ juice (I used the kind with green chilies)
15 oz. can kidney beans, drained
15 oz. can chili beans, undrained (optional)
1 can chicken broth (optional-- use if you want your chili a bit more "soupy")
2 bay leaves
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/8 tsp cayenne pepper, or to taste
Heat olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the corn and garlic and saute for 1-2 minutes.
Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 minutes for up to an hour. The longer it simmers, the better the chili will be.
Remove the bay leaves, ladle the chili into bowls and serve with desired toppings (sliced limes, sour cream, cheese, red onion, chives or cilantro).
Have you read Lisa Leake's book: 100 Days of Real Food? I learned lots from reading it, and it came with tons of great recipes, this being one of them. I adapted it a little according to our family's taste. So everything listed as optional is what I added in. I like my chili to be a tad bit more on the "soupy" side, so I added 1 can of chicken broth. I also added an additional can of beans (chili beans, undrained), but you can do any kind you want. I put everything in the slow cooker after sauteing the onions, peppers, garlic and corn to keep it cooking slowly till dinnertime. While chili with meat always tastes great, I'm always on the lookout for yummy meatless dinners.
2 TBS olive oil
3/4 C. diced onion
1 bell pepper, any color, diced (I did 2 bell peppers)
3/4 cup fresh or frozen corn
2 garlic cloves, minced
28-oz (Big) can diced tomatoes w/ juice (I used the kind with green chilies)
15 oz. can kidney beans, drained
15 oz. can chili beans, undrained (optional)
1 can chicken broth (optional-- use if you want your chili a bit more "soupy")
2 bay leaves
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/8 tsp cayenne pepper, or to taste
Heat olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 minutes. Stir in the corn and garlic and saute for 1-2 minutes.
Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 minutes for up to an hour. The longer it simmers, the better the chili will be.
Remove the bay leaves, ladle the chili into bowls and serve with desired toppings (sliced limes, sour cream, cheese, red onion, chives or cilantro).
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