If you have been looking for the perfect chili recipe here it is. It’s so full of flavor and texture. The chipotle pepper gives it such an amazing flavor and the sun-dried tomatoes add great texture.
Cook Time: 1 Hour
Serves: About 4
All you need is:
1/2 an Onion Diced (about 1 cup)
1 Cup of Sundried Tomatoes Diced
1/2 a Green Pepper Diced
1-2 Chipotle Peppers Diced (You can find dry chipotle peppers in the ethnic food section of most grocery stores. You can also find them at most international markets. Prepare them by soaking them in hot water for 10-15 minutes or until they become tender enough to chop)
1 Can of Dark Kidney Beans (Rinsed and Drained)
1 Can of Pinto Beans (Rinsed and Drained)
1 Can of Fire Roasted Diced Tomatoes (use the liquid)
About 5 Tbs of Tomato Paste
2 Cups of Vegetable Stock
2-1/2 Tsp of Chili Powder
1 Tsp of Cumin
3 Tbs of Sugar (To offset the acidicy of the tomatoes)
1/2 Tsp of Garlic Powder
Pinch of Cayenne Pepper or more if you prefer
Salt & Pepper to Taste
4 Tbs of Extra Virgin Olive OIl
1 Green Onion Chopped for Garnish
First place the olive oil into a large pot and place over medium heat.
Next add in the onions, green peppers, chipotle peppers, and sundried tomatoes. Cook for 6-7 minutes or until the onions and peppers become translucent and tender.
Next add in the can of roasted tomatoes, kidney & pinto beans, tomato paste, vegetable stock and seasonings. Cover with a lid and lower heat to medium low and simmer for 20 minutes. Add salt and Pepper to taste and enjoy. I also love to add a little siracha sauce into mine but that is just my personal preference.
Here are the peppers that I used. Just pop them into hot or simmering water for 10-15 minutes and then they will rehydrate and become tender.
Look at those colors!!!
I love this brand
This is what it looks like before adding the veggie stock.