Confession: I am VERY picky when it comes to chili. I refused to eat my mom's chili growing up (side note: she is an amazing cook). She has the kindest heart and so on the nights she would make chili for dinner she would also make a second special veggie stew just for me.
There is nothing better than a piping hot bowl of chili when the temps start heading south of freezing so get out your big pot and start cooking!
Southwestern Veggie Chili
1 Tbs olive oil
2 carrots, chopped
1 onion, chopped
1 bell pepper (or poblano for more kick), chopped
2 Tbs tomato paste
1 15-oz cans black beans, rinsed
1 Tbs chili powder
1/2 cup corn kernels
2 scallions, sliced
salt & pepper to taste
*1/2 lb. lean ground turkey meat (optional)
*shredded cheddar cheese or vegan cheese (optional)
*Spaghetti noodles (optional)
Heat oil in saucepan over medium heat. Add the onion, carrot and bell pepper and cook, stirring for 5 minutes.
If you're using meat, now is the time to add it in. Break up and cook until no longer pink (3-5 minutes). Add the tomato paste and cook, stirring until slightly darkened (1 minute). Stir in the beans, corn, chili powder, 3 cups water, 1/2 tsp salt, 1/4 tsp pepper. Simmer over medium heat until vegetables are tender (8-10 minutes).
Divide chili among bowls and top with scallions and cheese (if using).
What is your favorite chili recipe?