Here’s comfort food and one that is always a hit with meat-eaters too. Make this recipe in bulk for parties or potluck dinners, or freeze it in meal-size portions. It improves with keeping, so it is a great dish to prepare ahead of time.
SERVES: 6–8
INGREDIENTS:
- 2 tbsp. sunflower oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 green bell peppers, seeded and chopped
- 3 garlic cloves, minced
- 2–4 tbsp. chili powder, or to taste
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 (15-oz.) can kidney beans
- 1 (15-oz.) can navy beans
- 1 (15-oz.) can black beans
- 1 (28-oz.) can crushed tomatoes
- 1 (4-oz.) can green chiles, chopped and drained
- 1/2 cup tomato paste
- 1 cup quartered button mushrooms
- 2 cups frozen or canned corn
- 1 tbsp. dried oregano
- 2 tsp. unsweetened cocoa powder
- 3 cups vegetable bouillon or beer
- 1 tsp. sugar
- sea salt
INSTRUCTIONS:
- Heat the oil in a saucepan, then add the onion and cook for 5–7 minutes until soft.
- Add the carrots, bell peppers, and minced garlic, and cook for 3 minutes. Add the chili powder, smoked paprika, and cumin, then cook for another minute.
- Stir in all the remaining ingredients. Bring to a boil, then reduce the heat and simmer for at least 20 minutes. Alternatively, bake at 350°F for 20 minutes. The chili matures with longer cooking.
