Wednesday, November 16, 2016


Yield: 6 servings

2 tbsp olive oil
1 lb ground meat (beef, pork, turkey) (optional)
1 medium red onion, diced
4 cloves garlic, finely minced
2 medium carrots, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1/2 zucchini, chopped
1/2 tsp salt
1/2 tsp ground pepper
2 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
1 can diced tomatoes
1 can red kidney beans
2 cups vegetable broth (or water)
2 tsp sherry vinegar or red wine vinegar or lime juice
garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.

1. In a large pot, over medium heat, warm the olive oil. If using meat, add meat and cook through. Remove from pot and set aside.
2. Add another splash of olive oil to the pot. Add the onion and garlic and saute for 3 minutes, or until onions start to soften.
3. Add carrot and celery. Stir to combine and then cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Add bell pepper and zucchini, and then add all the spices. Cook until fragrant while stirring constantly, about 1 minute.
5. Add the diced tomatoes, the beans, and vegetable broth. If using, return cooked beef to pot. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 30 minutes.
6. Optional: For the best texture, transfer 1 cup of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.
7. Add the vinegar and mix, to taste. Serve with garnishes of your choice.
8. Chili will keep well in the refrigerator for about 4 days.


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