Classic Red Chili
A big pot of traditional chili is always a popular dish. This recipe is loaded with veggies and beans and a medley of sweet, spicy, and savory flavors. It also makes a wonderful slow cooker recipe, since the longer you cook any tomato-based sauce, the richer the flavor.
1 onion, diced
2 celery stalks, sliced
1 red or green bell pepper, seeded and diced
1 poblano pepper, seeded and minced
4 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans
1 (15-ounce) can red kidney beans, rinsed and drained, or 1½ cups cooked red kidney beans
1 (28-ounce) can crushed tomatoes
½ cup tomato paste
¼ cup bulgur wheat
1 cup corn, fresh or frozen
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup sliced green onions, for garnish
½ cup chopped fresh cilantro, for garnish
Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
1. In a large stockpot over medium-high heat, sauté the onion, celery, bell pepper, poblano, and garlic in a small amount of water until the onion becomes translucent, about 8 minutes.
2. Reduce the heat to medium and add the remaining ingredients (except the garnish). Cook for 20 to 30 minutes, stirring occasionally. Add more water if you prefer a thinner consistency.
