February 25th: National Chili Day!
Feb 25, 2021
Thank goodness there is a day that honors one of my favorite ways to cook food: put everything into one pot and leave it alone for hours.
Is there anything more hearty and satisfying than a big bowl of chili with a side of tortilla chips or cornbread? I love this recipe because as it simmers my entire house smells amazing, drawing my kids out of their messy rooms (where the curtains are probably still closed 😩) and into our kitchen!
Have fun with your toppings! My family loves sprinkling grated Cheddar cheese, scallions and hot sauce on their chili. I like adding freshly torn cilantro and a scoop of quinoa to mine for an added boost of protein and fiber. However you choose to serve up your chili, don’t forget to pair it with a cold craft beer or a glass of pinot noir or rioja (these won’t overpower the spice of the chili)…and enjoy it next to a crackling fire. It is still winter, after all!
VEGETARIAN 3 BEAN CHILI:
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1 large yellow onion, diced
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2 large bell peppers. seeds removed and diced (I used red and orange peppers to add color to the chili)
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1 medium zucchini diced
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drizzle of olive oil
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about 1 tsp sea salt
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about 1/2 tsp of freshly ground black pepper
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1/2 tsp garlic powder
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2 tsp chili powder
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about 1 heaping TBSP fresh oregano, minced (if using dried oregano, use 1/2 tsp)
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1 x 15.5 ounce pouch or can of black beans, rinsed and drained
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1 x 15.5 ounce pouch or can of chick peas, rinsed and drained
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1 x 15.5 ounce pouch or can of kidney beans, rinsed and drained
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1 x 28 ounce can of diced fire roasted tomatoes
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1 x 4 ounce can of diced green chilis
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1/4 cup nutritional yeast (this will give the chili a creamy texture and slightly cheesy flavor)
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2 cups of your favorite dark beer (if you don’t have any beer on hand, you can substitute vegetable broth or mild red wine)
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2 cups water
TOPPING IDEAS:
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shredded Cheddar cheese
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sour cream
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scallions
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fresh cilantro
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wedges of lime
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hot sauce
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crushed tortilla chips
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cooked quinoa
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In a large stock pot, heat a bit of olive oil over medium heat. Add the onions and cook for about 5 minutes, until they start to get some color to them and soften a bit.
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Add the diced bell peppers, zucchini, sea salt, black pepper, garlic powder, chili powder and oregano and cook for about 10 minutes, or until soft, caramelized and fragrant.
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Add the beans, the fire roasted tomatoes (and their juices), green chilis and nutritional yeast and mix well. Let this cook for about 5-7 more minutes.
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Finally, add the liquids and stir well. Reduce heat to simmer and let cook down for at least an hour. Stir every once in a while and if it’s getting too dry, add a bit more water or broth.
With love,
Jane