Chili is one of my favorite dishes to make since the whole thing comes together in barley any time and makes plenty of food for a meal and leftovers. It's one of those everything-but-the-kitchen-sink dishes. It is made entirely using pantry staples making it the perfect way to use up your fresh and frozen vegetables, canned beans, and canned tomatoes. Throw all those ingredients in along with some spices and voilá.
TOTAL TIME: 45 minutes
SERVINGS: 4-6
INGREDIENTS:
2 tablespoons olive oil
1 onion (diced)
4-6 garlic cloves (roughly chopped)
1 carrot (diced or shredded)
1 sweet potato (diced)
1 bell pepper (diced)
28 oz. can diced tomatoes
15 oz. can black beans
2 15 oz. cans red kidney beans
1 cup frozen corn
3/4 cup vegetable broth
1 teaspoon apple cider vinegar
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon paprika
Salt (to taste)
Pepper (to taste)
RECIPE:
Add the oil to a large skillet or pot. Add in the onion, carrot, bell pepper, and sweet potato. Add salt, pepper, cumin, chili powder, paprika, oregano, cayenne, and garlic powder. Cook for 4-6 minutes the onions are translucent. Then add in the garlic and cook for another 3-5 minutes.
Add in half of your tomatoes and your apple cider vinegar. Let it cook for 5-7 minutes until it thickens.
Add in the rest of your tomatoes, beans, corn, and vegetable broth. Let it simmer for 10 minutes covered, and then uncovered for 15 minutes.
Season it with more cumin, chili powder, paprika, oregano, garlic powder, salt, and pepper if necessary.
Serve warm with some sour cream, pickled onions, jalapeños, and/or avocado slices.
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