After being on vacation for 10 days it is now time to get back into healthy cooking/eating mode. We went all vegetarian this week and I have to admit I’m feeling pretty good about it. Perry requested that I try to make something that isn’t just vegetables on a plate, and what better way to do that then a veggie chili. The base of this recipe came from Betty Crocker, but I really built on her original recipe. I’m sure her chili is great but this recipe is better 🙂 We’ve packed this chili with three different kinds of beans to not only give an awesome taste and texture but to also increase our protein and fiber intake. To add a smokey flavor to our chili we used fire roasted diced tomatoes and it was absolutely delectable! Perry gave five stars and here is why:
“My mother-in-law is a fantastic cook. I could eat seconds and thirds of everything she makes, but that comes at a cost. After staying with my in-laws for over a week the notches on my belt buckle started to get more and more loose. It is a new year so I wanted Kels to make meals less rich and more nutritious. She nailed this one on the head. My favorite thing about this chili is the garbanzo beans. They are a pleasant camouflaged surprise, and honestly they are not a bean I would expect to find in chili. The broth was nice and thick and the veggies were cooked to perfection. All the flavors and spices blended extremely well and I’m half tempted to have a bowl for breakfast. Five stars for flavor, nutrition, and garbanzo beans.”
Serves: 6+ Calories: 387 per 3/4 cup serving Time: 60 minutes
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 large green bell pepper
- 1 large yellow bell pepper
- 4 cloves of garlic, finely chopped
- 2 fresh jalapeño peppers, finely chopped (if you like spice leave in the seeds.. Also Betty Crocker suggests serrano chiles if you do not like jalapeño peppers.)
- 1 (15 oz) can of black beans, drained and rinsed
- 1 (15 oz) can of kidney beans (I used dark red), drained and rinsed
- 1 (15 oz) can of garbanzo beans, drained and rinsed
- 2 (14.5 oz) cans of fire roasted diced tomatoes
- 1.5 cups of water
- 1.5 tbsp chili powder
- 1.5 tsp ground cumin
- .5 tsp kosher salt (+more to taste)
- 1 cup frozen corn
- If you want to have a thick broth have some flour on hand, or even better masa flour 🙂
- Optional: Greek yogurt and fresh cilantro to top
- In a large saucepan heat vegetable oil over medium heat. Add onion, bell peppers, garlic and jalapeños. Cook for 5-7 minutes until veggies are tender. Stir frequently as to not burn.
- Stir in beans, tomatoes +juice, water, chili powder, cumin, and salt. Bring to a boil then reduce heat to simmer and cover. Simmer for 30 minutes, stirring occasionally.
- Cut in frozen corn and bring back to a boil. Once boiling, reduce heat to a simmer once more and cook uncovered for 5 minutes
- OPTIONAL: If your broth is too watery for your liking you’ll want to follow this step. Scoop about a cup of broth from the saucepan. To that cup of broth add 1-2 tbsp of flour and mix until combined. Once combined add the broth back to the saucepan and mix it into the chili. Repeat this process until you find the texture you like. I had some masa flour on hand, which in case you are unaware is the flour used to make tamales. I used this instead of regular flour and it added an even more earthy corn taste that was perfect for this chili! Add additional salt to taste.
- Top with you favorite extras and enjoy!
*Photo is an original belonging to me
*Betty Crocker inspired the base and the recipe for her chili can be found at http://www.bettycrocker.com/