“Wish I had time for just one more bowl of chili”.
Last words of Kit Carson, American frontiersman
I’m a huge fan of a really good chili. A dish with recipes dates as long back as 1850 with its origins from northern Mexico and southern Texas. In my mind chili is a dish perfectly balanced with its punch from the chili, round
But it’s not just a dance for your taste buds, your body goes to heaven also,
I like to add carrots to my chili to increase the vegetables in this dish. This chili recipe is delicate in taste and perfect for a gourmet meal as well a weekday dinner and this without burning away your taste buds. If you’re a huge chili fan and want some more heat there are some suggestions for you further down. This chili is epic with brown basmati rice, avocado, salad, and cornbread, in a burrito, or on soft fresh polenta or cornbread with salad on the side. The limit is only in your mind.
Now let’s start cooking shall we!
For 3-4 serving you need.
- 1 red onion (130g or 1C), peeled, divided in two and sliced
- 3 garlic cloves (12g or 1tbsp), peeled and minced
- 2 medium carrots (120g or 1C), sliced (peeled if not organic)
- 1 big (130g or 1C)) sweet bell peppers, cored, seeded and chopped
- 1tbsp dried oregano
- 1.5tsp ground cumin
- 1tbsp onion powder
- 1/2 tsp smoked hot paprika powder (eventually smoked paprika and add extra smoked chipotle powder or chili)
- 1/4 tsp smoked chipotle powder
- 1/2tsp garlic powder
- 1tbsp + 1tsp cocoa powder
- 1/2 tsp sugar (optional)
- 2tbsp tamari soy sauce (can omit for extra salt but it gives the chili an extra dept).
- If you like your chili hot then add 1/4tsp crushed red pepper/chili and 1/2tsp hot sauce or more
- 600g (3C) tomato pulp
- 250g (1 1/2C) drained cooked kidney beans
- 250g (1 1/2C) drained cooked black beans
- 150g (1 C) whole-kernel corn
- 28g (2tbsp) lime juice (approx. 1/2 lime)
- 60g (1/4C) cilantro, chopped which is about half of a plant. Save some for decoration
- 1/2 tsp salt, after taste
- 1/8 tsp pepper, after taste
- A couple of boats of lime
- In a skillet over medium heat add a couple of tbsp of water. Pour in the onion and sauté for some minutes while stirring frequently until the onions are translucent. Let the garlic join in and sauté for another minute while continuing to stir now and then.
- Put in the carrots and sweet bell pepper. While continuing to stir, let it sauté for a minute. If the veggies start to stick just add some tablespoons of water when needed throughout the sauteing process of the recipe.
- Add all of the spices to the pot except the cacao and slightly fry for another minute while stirring frequently.
- Join in the tamari, cacao, tomato sauce, both types of beans and corn kernels. Stire it all together, lower the heat to low and let simmer for about 30 minutes while occasionally stirring so it won’t get burned. Now if you got plenty of time let it simmer longer as the flavors just get better with time.
- When there is about a minute left of the cooking time poor in the lime juice, chopped cilantro, salt, and pepper. Mix and season to taste
- Sprinkle some chopped cilantro over the chili and serve over rice with avocado, a lime boat, salad or any other preferred way.
For aditional flavor to the rice boil it in some veggie stock or a bit of salt and some slices of fresh lime!