The following recipe is the one I cooked in Noveber 2022 for the Wilderness neighborhood Chili Cookoff. It was a modified version of the recipe hosted by Delish. I mad a few modifications to the recipe.
Ingredients
- 1 tbsp.
extra-virgin olivesafflower oil - 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 carrots, peeled and
finelychopped - 3 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 tbsp. tomato paste
- 1 (15.5-oz.) can pinto beans, drained and rinsed
- 1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can kidney beans, drained and rinsed- 2 (15.5-oz.) can of Chili beans
- 1 (
2815-oz.) can fire roasted tomatoes - 3 c.
low-sodiumvegetable broth - 2 tbsp. chili powder
- 1 tbsp. ground cumin (I used a little more based on taste)
2 tsp. 1 tbsp. dried oregano- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, for serving
- Sour cream, for serving
- Cilantro, for serving
- In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
- Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
- Bring to a boil then reduce heat and let simmer, 30 minutes.
- Just before serving use a immersion blender and break up some of the beans and vegetables to make the chili a bit thicker.
- Serve with cheese, sour cream, and cilantro.