Recipe by Grace Elkus at The Kitchn

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 large bell peppers, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt, plus more to taste*
  • 1/2 teaspoon freshly ground black pepper*
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain) or 28 oz. fresh diced tomatoes
  • 8 oz. roasted green chiles*
  • 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
  • 1 to 2 cups low-sodium vegetable broth, divided
  • 15 oz. corn kernels
  • Serving suggestions:sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

Instructions

  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
  3. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
  4. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
  5. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
  6. Add the corn and stir to combine.
  7. Ladle the chili into serving bowls and serve with the toppings* of your choice. Makes 8-10 servings.

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

Cook’s Notes:

  • Make sure to pick up some roasted peppers from Artisano’s Oils & Spices at the Market. They are doing Anaheim, Fresno, and Poblanos plus tomatillos which would add some great flavor and texture or make a great salsa as an accompaniment.
  • Try smoked salt and smoked pepper from Circle City Smoke for a smoky campfire vibe to this dish.
  • Toppings could include sour cream, shredded cheese, chopped green onions, or diced avocado.

Check out our recipe archive for these tasty chili recipes.

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