Umami
Umami

Chili

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servings

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total time

Ingredients

1 medium onion, diced

2 garlic cloves, minced (1 tsp of minced garlic, jarred)

1 4oz can diced jalapeno

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tablespoons olive oil

1 (15-ounce) cans red kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

2 c water

1 tsp better than bouillon chicken stock

1 cup frozen corn

1 packet of sazon (optional—if using, omit salt)

1/2 teaspoon dried oregano

1 tablespoons chili powder (try 1/2tbs next time)

1/2 tablespoon ground cumin (do half next time)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions

Chop the onions, red and green bell peppers and jalapenos. Mince the garlic.

In a large dutch oven over medium-high heat, cook the onion, peppers in the olive oil until the onions turn translucent, about 10 minutes. Add the jalapenos and garlic in the last few minutes of cooking.

Rinse and drain the red kidney beans and black beans. Be sure not to drain the diced and crushed tomatoes, because the juice will add to the chili's richness.

Add the red kidney beans, black beans, tomato sauce, diced tomatoes, frozen corn, oregano, chili powder, cumin, kosher salt and pepper. Stir everything well until combined.

Set the Crock-Pot to low and cook for 6 to 8 hours, or cook on high for 3 to 4 hours.

Serve over rice with fresh cilantro, grated cheese, and diced avocado for garnish.

Notes

This recipe is deeply forgiving of a variety of sins. Combine two 14 oz cans of tomato puree and diced tomatoes (or any variation therein), two tins of tomato paste plus 4 cups water (and two tsp chicken bouillon), etc.

Use tinned green pepper and toss in with the beans instead of sauteeing.

If using dried beans, make sure to soak overnight and boil for no less than 30 minutes prior to adding to slow cooker.

To make on the stovetop, follow directions and simmer for 45mins to 1 hour, or until thickened to taste.

For the instant pot, pressure cook 10 minutes and naturally release. Reduce liquid by 1/2 cup.

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servings

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total time
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