• Kim Campbell

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!

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