Ideas & Inspiration

Make This Chili Full of Fresh Herbs and Peppers

Chunky Veggie Chili
Chunky Veggie Chili

Serve with your favorite chili accompaniments like sour cream, grated Cheddar cheese, chopped green onion, a sprinkle of cilantro or slices of avocado.


INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 2 large onion, peeled and chopped
  • 1 large red or orange or yellow bell pepper, seeded and chopped
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt, or more, to taste
  • 1 tablespoon tomato paste
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce, minced, optional
  • 5 (15.5 ounce) cans kidney beans (2 dark red, 2 light red, 1 white – cannellini), drained


INSTRUCTIONS FOR STOVETOP:

  • In a large Dutch oven, heat oil. Add onions and a pinch of salt and stir. Add chopped bell pepper, stir, and cook for about five minutes, or until vegetables are soft.
  • Add chili powder, cumin and remaining salt. Add tomato paste, stir and cook for another five minutes.
  • Stir in garlic, tomatoes, water and chile in adobo, if using. Bring to a simmer, cover and cook for about 30 minutes.
  • Drain and rinse the canned beans and add to the chili. Simmer the chili for another 30 minutes. 
  • Serve individual portions with garnishes like chopped green onions, shredded Cheddar cheese, sour cream and chopped fresh herbs like cilantro, grown on your kitchen counter. 
  • Store leftover chili in an airtight container in the refrigerator for up to a week.


INSTRUCTIONS FOR ELECTRIC PRESSURE COOKER:

In the holiday time crunch, use your electric pressure cooker to quickly cook the chili. Keep the chili on warm and serve directly from the pot.

  • Set pressure cooker to sauté setting. Add the oil and allow to heat for one minute. Add onions and a pinch of salt and stir, cooking for five minutes.
  • Add chopped peppers and cook for another five minutes. Add chili powder, cumin and remaining salt. Add tomato paste, stir and cook for another five minutes.
  • Stir in garlic, tomatoes, water and chile in adobo, if using. Stir in drained, canned beans.
  • Place the lid on the pressure cooker and set to HIGH pressure for 10 minutes. Make sure the steam vent is closed. You can quick release after a five minute wait, or do a natural release.
  • Serve the chili with accompaniments like shredded cheese, sour cream, herbs like cilantro and green onions.
  • Store leftover chili in an airtight container in the refrigerator for up to a week.