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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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My own creation that has been in the making for years. A full and hearty dish the blows the chill of fall or winter away. Pair this with white or brown rice for a nutrtionally balanced meal. Where's the beef? Who knows and you won't care. Ingredients:
1 large sweet onion, diced |
1 green pepper, diced |
2 cloves garlic, chopped |
1 small jalapeno pepper, finely diced |
1 tablespoon olive oil |
2 (28 ounce) cans tomatoes |
1 (14 ounce) can black beans |
1 (14 ounce) can pink beans |
1 cup frozen corn kernels or 1 cup fresh corn, cut from the cob |
2 carrots, sliced into disks |
3 tablespoons chili powder |
1 1/2 teaspoons cumin |
1/2 teaspoon mexican oregano, use regular if not available |
1 large zucchini, cut into 1 inch cubes |
salt and pepper, to taste |
Directions:
1. On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot.
2. Cook until onions and peppers are soft, about 5 minutes.
3. Add tomatoes to the pot.
4. I like to break mine up by hand.
5. If that's too messy for you, use the back of a cooking spoon.
6. Add in the beans, corn, carrots and seasonings.
7. Bring pot to a low simmer and cook about 60-90 minutes.
8. The longer the better.
9. Do not cover the pot as it stops evaporation and thickening of the chili.
10. Adjust seasoning by adding more chili to taste.
11. If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper.
12. Add in zucchini cubes and simmer an additional 30 minutes.
13. Serve over rice.
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