Classic Red Chili
Updated: Jun 22, 2018
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.
Yields: 4-6 servings
Prep Time: 20 minutes Cook Time: 30 minutes
1 onion, diced
2 stalks celery, sliced
1 red or green pepper, seeded and diced
1 poblano pepper, seeded and minced
4 garlic cloves, minced
1 (15-ounce) can black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 (15-ounce) can red kidney beans, rinsed and drained, or 1 ½ cups cooked black beans
1 (28- ounce) can crushed tomatoes
1/2 cup tomato paste
1/4 cup wheat bulgur
1 cup corn, frozen or fresh
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
½ cup sliced green onions, for garnish
½ cup chopped fresh cilantro, for garnish
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.
3. Garnish with the green onions and cilantro and serve warm.
Kim’s Hints: This recipe is a fabulous dinner when served over pasta and drizzled with our spicy nacho cheese sauce. Kids of all ages love a good chili mac!