I've mentioned before that while I enjoy cooking, I'm not someone who will go into a recipe book and spend hours putting a meal together. I like quick and simple (and healthy... usually)!
The other night I was really in the mood to cook and after finding this chili recipe I knew I had to try it. It was relatively quick, easy, delicious and there is nothing more perfect on a cold winter night then a warm chili.
I thought I would share this recipe with you in case you were looking for a dinner idea for this weekend. Enjoy!
2 tablespoons (30mL) of any vegetable oil
2 large onions, chopped
1 large carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves of garlic, minced
1 chipotle pepper, packed in adobo sauce
1 tablespoon (15mL) of chili powder
1 tablespoon (15mL) of ground cumin
1 tablespoon (15mL) of dried oregano
One 28 oz (796mL) can of whole tomatoes
Two 16 oz cans (475mL) of black beans, drained and rinsed
2 cups (500 mL) of frozen corn
A sprinkle or two of sea salt
4 green onions, thinly sliced
A bunch of chopped cilantro
Splash the oil into a large saucepan over medium-high heat. Add the onions, carrot, bell peppers and garlic. Saute until the onions are golden and the vegetables have softened, about 10 minutes.
Add the chipotle pepper, chili, cumin and oregano. Continue cooking, stirring constantly for a few minutes longer.
Add the tomatoes, black beans, corn and salt and bring everything to a boil. Reduce the heat so it’s just high enough to maintain a simmer. Continue cooking without a lid, stirring frequently, until the flavours are blended and chili thickens, about 30 minutes.
Taste and add some more salt if you like. Just before serving, stir in the green onions and cilantro.
(For those of you who are health conscious, sorry there were no calories to report. However, the ingredients are really healthy so as long as you control the portion I'm sure this chili will fit into any diet!)
Recipe found in this cookbook or online here.