September 30, 2013 September 30, 2013/ Morgan
Yesterday it rained. And rained. AND RAINED. It rained – hard – all day. And yesterday we decided was a good day to clean up the back yard. So we got a bit wet, a bit cold but we did clean it up so it was great. Once we were done I just knew some good spiced chili HAD to made to warm us up.
Now don’t be scared of the cinnamon in this recipe. It’s only a tiny bit but it adds this wonderful flavor that I just can’t describe. It really compliments the smoky paprika and chipotle.
You could easily double this recipe and freeze some for later when you don’t feel much like cooking but you do feel like having a hearty healthy meal. I freeze soups and chilis in quart sized freezer bags. Just put in the soup, make sure you squeeze the air out, label and freeze it (I freeze it laying flat so it takes up less space in my freezer and it is easier to organize.) It should keep in the freezer for at least 6 months.
- 1 onion, diced
- 2 bell peppers, diced
- 1 jalapeno, minced (optional)
- 1 can black beans, rinsed and drained (about 1.5 cups)
- 1 can kidney beans, rinsed and drained (about 1.5 cups)
- 1 cup corn
- 2 -14oz (or 1 – 28 oz) cans diced tomatoes
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 Tablespoons chili powder
- 1/2-1 teaspoon chipotle powder
- 1/4 teaspoon cinnamon
Saute diced onion and peppers in a couple of tablespoons of water in a large nonstick pot over medium high heat. Cook until slightly softened, aout 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add in all of the remaining ingredients and bring to a boil. Once boiling turn the heat down to low and cover with a lid. Simmer the chili for 15-20 minutes. Make sure to check on it every 5 minutes or so to stir it and give it some extra love. Take it off the heat, let it cool down a touch and enjoy!