Yummy Chilli!
Ingredients are based on TASTE. Use what you love, use what you have.
This is a great way to do a pantry purge. You could add any beans you have, any spices you want, any vegetables you want. Have at it.
Chili
- 2-3 Bell Peppers [different colors if you got'em]
- 1-2 Small Onions
- 1-3 Cloves Garlic
- 2-3 Tablespoons Olive Oil
- 2 cans Tomato Sauce (or more as needed)
- 1 can Small diced tomatoes
- 1 can Tomato paste
- 1 can White Beans (drained)
- 1 can Black Beans (drained)
- 1 can Kidney Beans (drained)
- 1 can Pinto Beans (drained)
- 1/2 Quart Vegetable Stock, Water, or Chicken Stock (w/o Chicken Stock it is Vegetarian)
- 1-3 Tablespoons Chili Powder
- 1-3 Teaspoons of Cajun Seasoning, or Old Bay Seasoning (optional)
- 1/4 Teaspoon Red Pepper Flakes (more for hot, less for mild).
- 1-3 Tablespoons Salt
- 1/2 Teaspoon Black Pepper
Slurry If needed
- 3 Tablespoons Flour or Corn Starch
- 1/4 COLD Milk, Soy Milk, or Water (Use Soy of Water and it’s Vegan)
—
Get a BIG pot. Heat the Oil.
Saute Onions and Peppers until soft. Add Garlic. Saute a minute or so. Don’t let it burn.
Add Spices and Seasonings. Go LIGHT on the spice and salt – you can always add more. Stir to coat veggies.
Add Beans, Stock, and Tomatoes. Bring to boil. [add stock first if you have brown bits on the bottom - this will deglaze the pan and add that flavor into the chili]
Taste. Add more spice if needed.
Simmer for 30 minutes to 1 hour.
Taste. Add more spice if needed.
If thick enough for your liking – Serve with garnish of your choice. I like Cheese and Sour Cream with a side of Corn Bread.
If it isn’t thick enough, get a small Tupperware container or bottle and add the flour to the cold liquid. Shake vigorously, add to the Chili and simmer for another 15 minutes. It’ll be nice and thick.
Enjoy!
