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!

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