This chili is intensely flavourful and hearty. Perfect for cold winter weather (especially snow days). Its great by itself, but also awesome over french fries or a veggie dog. #NetflixAndChili
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Recipe makes approx. 4 servings
- 4 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 3 stalks of celery, diced
- 2 medium tomatoes, diced
- 2 tbsp garlic, finely chopped
- 1 cob of corn, kernels removed
- 1 red bell pepper, diced
- 1 jalapeno, diced (seeds removed)
- 4 cups of vegetable stock (I made bouillon cube stock)
- 2 tbsp brown sugar
- 1 lime
- 1 tbsp salt + extra to taste
- 1/2 can of tomato paste
- 2 cups of black beans (canned or dried)
- 1.5 cups of dried brown lentils
- 1 tall can of beer (24 oz) (Something that isn’t overly strong/bitter)
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp chipotle powder
- 1/4 tsp dried oregeno
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red chili powder
- 1/4 tsp liquid smoke (optional)
- Cheddar (or soy) cheese, jalapeno, diced onion, avocado and/or sour cream to garnish
- On high heat, add olive oil to a pot, and saute onions, garlic, bell pepper, jalapeno, carrot, celery and corn. Cook for 5 minutes.
- Add cumin, paprika, chipotle, oregano, garlic powder, onion powder, red chili powder, brown sugar and salt to mixture. Saute for 10 minutes.
- Once everything has browned, and the vegetables are sticking slightly to the bottom, add tomatoes, tomato paste, dried lentils and black beans. Saute for another 5 minutes, then add liquid smoke (optional), juice from 1 lime and a full tall can of beer. Cook for 10 minutes.
- Add vegetable stock, and leave to cook on low heat for 1 hour. If you want the chili to be further reduced, continue cooking until it has reached your desired level of thickness.
- Top with cheese, onions, avocado, sour cream, jalapenos, lime wedge and/or anything else your heart desires. Enjoy 🙂
This sounds like real comfort food. Good jon
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