1 32 oz. can of crushed, fire-roasted tomatoes
1 32 oz can of diced, fire-roasted tomatoes
1 medium sweet onion, diced
3 cloves of garlic, chopped finely
2-3 stalks of celery, diced
1 medium sized carrot, diced
1 large red bell pepper, diced
1 medium sized zucchini, diced
32 oz of cooked kidney beans
1 bag of frozen sweet corn
2 tbsp. chili powder
1 tbsp. sweet paprika
Saute your diced onion in a few drizzles of olive oil over medium heat. Add a few pinches of salt to get the onions to release some of their liquid and really caramelize. After the onions are caramelized, add your: garlic, carrot, red pepper, celery, and zucchini. Let the vegetables cook for about 5 minutes. Then add your spices. I use about 2 tbsps of cumin and chili powder, 1 tbsp of sweet paprika, and salt and pepper to taste. Saute your vegetables and spices for another minute or two. Now, add your cans of crushed and diced tomatoes. The fire-roasted are especially flavorful in chili! Then, add in your cooked kidney beans and frozen corn. Let this all simmer on the stove on low/medium heat until your home really starts to smell like chili (which usually takes about half an hour). Then add a few squirts of sriracha if you don’t mind it a little bit spicier.
Play around with different vegetables when they’re in season. Okra is fantastic in this chili and I’ve also added different kinds of beans if I don’t have enough kidney, like garbanzo. This recipe makes a nice big pot, so you’ll have warm and yummy leftovers for all the cold nights ahead!