This chili is definitely perfect for the type of weather we’ve been having in NC lately. I would love to pair it with some toasty buttered bread! The Queen who created this rich chili is JaMeiya E. who can be found on Twitter and Instagram as @sunkissedhoney_. Or just click here to go straight to her Twitter!
• 2 tablespoons of olive oil
• 4 minced cloves of garlic (more or less according to preference)
• 1 diced onion
• 1 diced, seeded red bell pepper
• 1 diced, seeded green bell pepper
• 1 can of organic tomato sauce
• 2 cups of organic vegetable broth
• 1 can (15ou) of drained, organic black beans
• 1 can (15ou) of drained, organic red/kidney beans
• 1 can (15ou) of drained, organic pinto beans
• 1 can (15ou) of drained, organic chickpeas
• 1 cup of thawed organic sweet corn
• Sea salt and ground pepper (preference)
• 1 teaspoon cayenne pepper (more for spicier chili)
• 2 teaspoons cumin (more for smokier chili)—this recipe makes a smokier chili, though not too spicy.
• Tortilla chips, Mexican-style shredded cheese, sour cream, and fresh cilantro for serving
1. Heat olive oil in a pot. Add onions, sea salt, pepper and place over medium-high heat. Saute onions until they are moderately translucent (about 4-5mins) then add the garlic, red and green bell peppers, cayenne, and cumin. Cook for about 3mins.
2. Add the vegetable broth, tomato sauce, black beans, red beans, kidney beans, chickpeas, and corn. Allow the mixture to come to a simmer, reduce to low-medium heat, and cook for 15-20mins.
3. After 15-20mins, use a spatula to mash beans against the bottom of the pot to thicken the chili. It might help to start with mashing about ¼ of the amount of beans (for medium-thick), while stirring to measure increasing thickness. Thicken the chili to your preference. The more beans that are mashed, the thicker the chili will be. Keep in mind that even after mashing the beans, the chili will become even thicker as it cooks longer. Stir well (be sure to get the mashed beans from the bottom of the pot and the back of the spatula), and cook for about 10-15mins on low heat.
4. Serve in a bowl topped with cheese, sour cream, and fresh cilantro. Tortilla chips are great for dipping and cornbread is also a great companion to this chili!
This recipe was written by her and the image belongs to her. The awesome part about this entire recipe is that it can double as a vegan chili minus sour cream and cheese!