We all need some comfort food from time to time, and this hearty bean chili is the perfect recipe to warm up your tummy and your soul. Trust us, it’s worth the wait.
Bean Chili: Serves 8
- 4 tbsp oil (preferably olive oil)
- 3 cloves of garlic
- 1/2 yellow onion
- 1 large carrot
- 2 stalks celery
- 1 green or red pepper
- 1/2 jalapeno, seeds removed (can substitute for chili flakes if you like – increase or decrease the amount depending on how much heat you like)
- 500g ground beef or turkey (optional)
- 1 tsp cumin
- 3 tbsp chili powder (or 2 tbsp cumin, 1 tbsp paprika, 1 tsp cayenne, 1 tsp mace; or other combination of seasonings to your taste)
- 1 tsp cayenne powder
- 3 19 oz cans of beans (drained)
- 1 32 oz can diced tomatoes
- 1 cup chicken broth (optional, water works too)
- Salt and pepper, to taste
- Dice garlic, onion, carrot, celery, peppers and jalapeno.
- Heat 3 tbsp oil at medium high heat and brown meat if using. Remove meat from pan, and add remaining 1 tbsp of oil and diced ingredients.
- Add cumin, chili powder, cayenne powder, and any other seasonings to the vegetables. Cook until vegetables have softened and browned.
- Add 1/2 cup stock or water, beans and tomatoes.
- Return meat to pan if using.
- Bring everything to a boil, reduce heat and let simmer for at least 45 minutes to 1 hour (up to 2 hours is okay), the chili should have reduced in volume and thickened.
- Season to taste and serve.
*Note: The entire process will also work in a slow cooker on low heat for 6-8 hours (medium heat for reduced time). If you’re short on time, it’s not absolutely necessary to brown the meat and vegetables prior to combining all the ingredients, although you will find that it is beneficial for flavour.
This recipe will yield a very large batch, so it’s good to make at the beginning of the week so that you can pre-portion the leftovers to have meals ready to go in the fridge or freezer.