Hi! This week’s recipe is chili; as usual, any feedback is welcome. Enjoy!

Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 packages impossible *eef (24oz of protein)
  • 3 cans whole peeled tomatoes, crushed (28 ounces total)
  • ¼ cup chili powder
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 1 can black beans
  • 1 can whole kernel corn
  • (optional) 1 Whole avocado and 1 handful of chopped cilantro

Instructions

  • Heat a Dutch oven on medium heat, add oil, and cook the impossible *eef until the protein is caramelized.
  • Add onion Cook and stir until onion is translucent; stir in celery, green bell peppers, jalapeños, garlic, cumin, and chili powder; cook till fragrant.
  • Add green chili peppers, tomatoes, and chili powder. Stir in kidney beans, garbanzo beans, and black beans; season with black pepper and salt to taste. Then bring to a boil, reduce heat to low, and simmer for 50 minutes.
  • Add corn and cook for an additional 5-10min
  • Finish with avocado and cilantro (optional). Serve with cornbread, tortilla chips, rice etc (optional). All done, enjoy!
  • d_cagno [he/him]@hexbear.netEnglish
    3·
    2 months ago

    I love doing chili in a slow cooker, throw everything together in the morning and put it on low, it’ll be ready by dinner. Chili is one of those things that’s better the longer it cooks, and better the next day. A few other ingredients that I love to add:

    • chipotles in adobo sauce (get rid of the seeds if you want less heat, but these will make it spicier regardless)
    • chocolate (I just throw in some chocolate chips, a little sugar doesn’t hurt things)
    • MSG (great way to add some more umami, especially if you’re going vegan. Just be careful not to overdo it)