Chili – From Scratch

Chili

Whether it’s when the leaves start to turn, the snow is falling, or it’s gray and rainy outside, sometimes all you need is a bowl of chili to comfort you.
There are many, many ways to make it – from meat-free to multi-bean, to a combo of both, with the variety of vegetables (peppers, mushrooms, carrots, etc.) changing based on preference.
I went with a chili mostly of beans, so that anyone can enjoy it.
Also, if you’re making a big enough batch, portioning and freezing it means easy meals whenever you’re just too lazy!

INGREDIENTS:

*Note – spices are (fairly) mild, but it’s best to start there and add more later if needed. I also find the spices become more potent the long it sits together on the stove and in the fridge.

– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 1 small carrot, finely chopped
– 2 ribs of celery, finely chopped
– 1 red bell pepper, chopped evenly (you can use a green pepper here if you prefer)
– 3-4 cloves of garlic, minced
– 1 large can of kidney beans (you can substitute other beans if you prefer them)
– 1 large can of black beans
– 1 large can of crushed tomatoes (or chopped if you prefer) – approx. 750mL
– 2 cups vegetable stock (or water)
– 2 tbsp chili powder (I used two kinds)
– 2 tsp ground cumin
– 1 tsp dried oregano
– 2 tsp smoked paprika
– ½ tsp salt

Garnish options: cilantro, avocado, cheddar cheese, or anything else you’d like.

INSTRUCTIONS:

To save time, you can roughly chop the onion, carrot, and celery and pulse them in a food processor, instead of chopping by hand. The same goes for the red pepper, but I like those in regular sized chunks.

In a heavy-bottomed pot, heat the olive oil over medium heat, and then add the onion, carrot, and celery, and ¼ of a tsp of salt – cooking for a minute until it softens. Then add the minced garlic and cook for another minute before adding in the bell pepper, stirring well.

Now add your spices: chili powder, cumin, oregano, and paprika, stirring until everything is well coated and fragrant (1-2 mins).

Add the crushed tomatoes, vegetable broth, and both kinds of beans.
Note if you want to make sure you get all of the tomatoes from the can, you can pour some of the vegetable broth or water into it, swirl around and add to the pot – this way none is wasted.

Bring the mixture to a simmer, and then cook on low for 45 minutes (you may have to cover to avoid splatter).

If you’d like the sauce thinner, you can always add more water as needed. If you prefer a thicker chili take about a cup of it and blend it in a blender before adding back in.

Taste for seasoning – it may need more salt and possibly more spice if you want it hotter.

You can serve this over rice, or in a bowl with tortilla chips. And don’t forget to add your favorite toppings like avocado, sour cream, cilantro, or cheese.

ENJOY!