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Tuesday, January 27, 2015

Sweet Veggie Chili

Sweet Veggie Chili

So I typically make Chili on the spicy side, but this time I was focusing on the kids, so I made it a bit sweeter than usual.  This is an easy compromise because it doesn't take much to kick up the heat for interested adults - just top it off with your fav hot sauce or some Red Pepper Flake.   This is a great meal for a cold snowy day!  I topped mine with Cilantro, as pictured above, but if you are going to be shoveling out your driveway later, why not add some grated Cheddar up on top!?  Yum. 

I always start my Chili the same way:  heat 1 Tbsp Canola Oil in Dutch Oven, throw in 1 chopped Sweet Onion, 4 cloves fresh chopped Garlic, and 1 Tbsp Cumin.  

Then to make this version a Sweet Veggie Chili I added:

1 Tbsp Brown Sugar
1 Tbsp Tomato Paste
1 cup Marinara (I always use Trader Joe's Organic, No Salt Added Marinara)
1/2 cup water
4 oz can Green Chili Peppers
1 Orange Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Zucchini, chopped
1 cup Black Beans
1 large can Pinto Beans (Drained/ Rinsed)

Mix everything (adding more water if extra liquid is needed), bring to a boil and then simmer for 30 minutes.   Serve, or let sit in the fridge overnight to create a deeper richer flavor.  Top with Cilantro or your fav Chili toppings!

Side Note: Did you know that the plural of Chili is Chilies?  That looks weird to me; I want to call them Chilis.  But apparently that is wrong!  Live and learn.

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