Nothing sounds better on a blustery winter day than a hot bowl of soup or even better….a hearty chili! I have the best chili recipe ever and it is always a hit at any tailgate or whenever I make it for my family. I recently made it for my grandson’s first birthday party in North Carolina So why not make it this weekend while Jeff and I are on a winter camping trip?! Note: It’s more glamping than camping lol!
Since I am eliminating meat from my diet completely in the month of January, my favorite recipe would have to be adjusted, so I took out the meat, upped my veggies, and added in a can of black eyed peas to create a protein and fiber packed meal! With or without meat, this recipe is hard to beat and with the Super Bowl coming up, it would definitely be a tasty addition to your celebration!
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 cup carrots, grated
- 1 cup celery, chopped
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 jalapeños, diced (optional if you like heat)
- 2 tablespoons garlic, minced
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- One 4-ounce can tomato paste
- One 12-ounce bottle beer
- One 28-ounce can diced tomatoes
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can black eyed peas, drained
- 2 cups organic tomato juice
- 1 cup water
- 1 tablespoon dried parsley
Directions
Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions, carrots, and celery and sauté on low for about 10 minutes (add in a little water as needed).
Add peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant.
Stir in the chili powder, cumin, oregano, onion powder, cayenne, and paprika.
Cook for about 2 minutes. Stir the tomato paste into the vegetable mixture; this will “toast” it and give the chili more flavor. 
Add the beer and stir up any browned bits on the bottom of the pan. 
Bring to a simmer, and then add the diced tomatoes and beans. 
Add in tomato juice, water, and parsley. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking
Season with salt and pepper to taste. 
Bottom Line: I love this chili with or without meat..It is just a really good and fool proof recipe. You can easily switch up the type of beans you use and add in other veggies like kale. Lentils would also be a tasty idea! I love having leftovers to make a chili stuffed potato or chili nachos using a sweet potato as a topping vehicle. Stay tuned for later this week when I have another creative leftover idea for this yummy dish!
reciperealities 