With the weather turning colder this weekend, with lows of -12 degrees, it’s the perfect time to stay home and enjoy a hearty home-cooked meal.this chili con carne This recipe may not be exactly traditional, but it’s loaded with veggies and has been a firm favorite in my family for a long time.
It’s also easily adaptable to vegetarians and vegans by replacing the beef with chickpeas and mixed beans, or vegan mince alternatives. This recipe serves 4 of his, and leftovers can be frozen for future meals.
material
- 1 tablespoon oil
- 1 onion (chopped)
- 2 finely chopped fresh chili peppers
- 4 cloves garlic (finely chopped)
- 1 red bell pepper (cut into 3cm cubes)
- Cut 2 stalks of celery into 2cm pieces
- 200g mushrooms (thinly sliced)
- 2 teaspoons chili powder (you can add more if you like it spicier)
- 1 teaspoon paprika
- 1 teaspoon powdered cumin
- red wine splash
- 2 tablespoons tomato puree
- 500g lean beef mince (if you are vegetarian or vegan, use 1 can of chickpeas and 1 can of mixed beans, or a vegan mince alternative)
- 200ml beef stock (for vegetarian or vegan alternative vegetable stock)
- Canned cut tomatoes 400g
- Canned red kidney beans 400g
- salt and pepper taste
Method
- Heat the oil in a large pot, add the onions and sauté, stirring occasionally, until slightly translucent, about 5 minutes.
- Add garlic and chili pepper and cook for about 2 minutes.
- Add pepper, celery, mushrooms, chili powder, paprika, and cumin and stir until combined. Cook for another 5 minutes, stirring occasionally.
- Add some red wine and simmer until the alcohol evaporates (a few minutes).
- Add the tomato puree to the pan and cook for another 5 minutes.
- Meanwhile, in another skillet, brown the ground beef until no longer pink, then add to the other skillet.
- Stir well, then add the chopped tomatoes, beef stock, kidney beans, and a pinch of salt and pepper.
- Bring the whole pot to a boil, then reduce the heat to very low until it just boils.
- Cover the pot and simmer for about 30 minutes.
- Check the pot from time to time and stir to prevent the contents from sticking to the bottom of the pot.
- After 30 minutes, remove the lid and cook for another 10 minutes, until the peppers are thick and juicy.
- Enjoy with your favorite carbohydrates! Serve the chili over rice, thick bread, or a baked potato.
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Image: Canva