This is more of a couple’s sized recipe. You can add or remove any of the veggies you cannot find, don’t like, or need more of. All these amounts are APPROXIMATE, the chili will still be good, if you’re a little casual with measuring.
· 1 tablespoons olive oil
· 1 large yellow onions, chopped
· 1 cloves garlic, chopped
· 1 medium red pepper, chopped
· 1 medium yellow pepper, chopped
· 1 tablespoon chile powder, divided
· 1/3 cup broccoli florets
· 1/2 teaspoons cayenne pepper, divided
· Pinch of chile-pepper flakes
· 1 cans crushed tomatoes, divided
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground pepper
· 1 can garbanzo beans, drained and rinsed
· 1 can black beans, drained and rinsed
· 1 teaspoon of cinnamon
· 1/2 teaspoon paprika
· 1/4 teaspoon oregano
· 1 teaspoon brown sugar or honey
· 1/4 cup tomato paste
· 1/2 can chiles chopped in adobo sauce
· 1 medium zucchini, chopped
· ½ cup fresh peas
· ½ cup fresh corn
· Optional toppings: scoop of grated Cheddar cheese, sour cream, sliced avocado
1. In a large pot over medium heat, add the olive oil and yellow onions. Cook for 15 minutes.
2. Add the chopped garlic, green pepper, red pepper, yellow pepper and one tablespoon of the chile powder. Cook for 15 minutes, stirring occasionally.
3. Add the broccoli florets, one teaspoon of the cayenne pepper and chile-pepper flakes. Cook for 15 minutes, stirring occasionally.
4. Add 1 can of crushed tomatoes, salt and ground pepper. Let simmer for 15 minutes, stirring occasionally.
5. Add the garbanzo beans, black beans, along with the remaining two tablespoons of chile powder, the remaining 1 teaspoon of cayenne pepper, cinnamon, paprika, oregano and brown sugar (or honey). Cook for 30 minutes, stirring occasionally.
6. Add the tomato paste, chiles in adobo sauce, and zucchini. Reduce heat to medium-low and cook for 30 minutes.
7. Add peas and corn. Cook for 20 minutes.
8. Serve the chili in individual bowls with an optional scoop of grated Cheddar cheese, sour cream and sliced avocado. Makes 3 servings.
For large amount – 8 to 10 servings
· 3 tablespoons olive oil
· 3 large yellow onions, chopped
· 3 cloves garlic, chopped
· 1 large green pepper, chopped
· 1 large red pepper, chopped
· 1 large yellow pepper, chopped
· 3 tablespoons chile powder, divided
· 1 cup broccoli florets
· 2 teaspoons cayenne pepper, divided
· Pinch of chile-pepper flakes
· 2 cans crushed tomatoes, divided
· 8 cherry tomatoes, chopped or whole
· ½ teaspoon salt
· 1 teaspoon freshly ground pepper
· 1 can garbanzo beans, drained and rinsed
· 1 can kidney beans, drained and rinsed
· 1 can black beans, drained and rinsed
· 1 tablespoon of cinnamon
· 1 teaspoon paprika
· 1 teaspoon oregano
· 1 tablespoon brown sugar or honey
· 1 can tomato paste
· 2 cans chiles chopped in adobo sauce
· 1 large zucchini, chopped
· ½ cup fresh peas
· ½ cup fresh corn
· Optional toppings: scoop of grated Cheddar cheese, sour cream, sliced avocado
1. In a large pot over medium heat, add the olive oil and yellow onions. Cook for 15 minutes.
2. Add the chopped garlic, green pepper, red pepper, yellow pepper and one tablespoon of the chile powder. Cook for 15 minutes, stirring occasionally.
3. Add the broccoli florets, one teaspoon of the cayenne pepper and chile-pepper flakes. Cook for 15 minutes, stirring occasionally.
4. Add 1 can of crushed tomatoes, cherry tomatoes, salt and ground pepper. Let simmer for 15 minutes, stirring occasionally.
5. Add the garbanzo beans, kidney beans, black beans, along with the remaining two tablespoons of chile powder, the remaining 1 teaspoon of cayenne pepper, cinnamon, paprika, oregano and brown sugar (or honey). Cook for 30 minutes, stirring occasionally.
6. Add the tomato paste, chiles in adobo sauce, the remaining one can of crushed tomatoes and zucchini. Reduce heat to medium-low and cook for 30 minutes.
7. Add peas and corn. Cook for 20 minutes.
8. Serve the chili in individual bowls with an optional scoop of grated Cheddar cheese, sour cream and sliced avocado. Makes 8 to 10 servings.
