Yes, it’s summer in Southern California. Yes, it’s hot outside. Yes, I made chili anyway. It’s THAT good.
The taste testers for this recipe were two hungry men, Berney and his brother, who gave it raving reviews. Packed full of veggies, beans, and a whole bunch of seasonings, this hearty chili basically rocks. I was so bummed when my stomach got full and couldn’t hold any more of its goodness.
Don’t be overwhelmed by the ingredients list of this recipe. It looks like there are a lot of components, but it’s basically just chopping vegetables, opening cans, and measuring spices. Easy. Seriously. Don’t panic.
Also, don’t forget the cornbread. Obviously, chili needs cornbread. Maybe that recipe will be featured at some point in the future.
- 1 large onion, diced (~1 ½ - 2 cups)
- 1 cup diced carrots
- 1 ½ cups diced celery
- 1 large bell pepper, diced (~1 cup)
- ½ tsp garlic powder
- 2 (15 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (15 oz.) can black beans, rinsed and drained
- 2 (15 oz.) cans kidney beans, rinsed and drained
- 1 (4.5 oz.) fire-roasted diced green chiles
- 1 cup frozen corn
- 1 cup vegan/vegetarian burger crumbles (like Boca or Morningstar Farms)
- ¾ cup cherry tomatoes, halved
- 2 ½ cups water
- 1 ½ Tbsp chili powder
- 2 tsp cumin
- 1 ½ ts ppaprika
- 1 ½ tsp sugar
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper
- Salt and black pepper to taste
- 3 Tbsp fresh cilantro leaves, chopped
- Juice of 1 lime
- In a large pot, combine onion, carrots, celery, bell pepper and garlic powder. Cook for at least 5 minutes, stirring frequently, or until vegetables are tender and onion is translucent.
- Stir in all remaining ingredients, except cilantro and lime juice. Cover with lid and simmer for 30 minutes, stirring frequently to prevent sticking or burning on the bottom.
- Stir in cilantro and lime juice, and simmer for 2-3 minutes.
- Serve with additional fresh cilantro and avocado (or whatever your chili-loving self desires).