Serves: 6 to 8
Serving size: 2 cups
Calories per serving: 354
Watching my grandfather make this chili inspired me to become a chef. I understood how flavors and textures worked together when I ate my favorite dish.
Don’t be intimidated by the number of ingredients called for, because this one-pot wonder is super simple and cost effective and will stretch for several meals. The longer you let this chili cook, the more robust the flavor, so consider using a slow cooker.
I recommend making large batches, because this vegetarian chili freezes well. It’s always great to have some delicious options in your freezer when you just don’t feel like cooking.
As a time-saving tip, you can purchase prepared no-salt chili seasoning to replace the oregano, paprika, garlic powder, chili powder, and cumin.
3 garlic cloves, minced
1½ tablespoons dried oregano
1 tablespoon smoked paprika
1 tablespoon garlic powder
¼ cup chili powder
2 teaspoons ground cumin
1 small to medium Vidalia onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (15-ounce) cans low-salt tomato sauce
1 (15-ounce) can fire-roasted tomatoes or diced tomatoes, with their liquid
2 tablespoons chopped canned chipotle chiles in adobo sauce (optional)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 cup fire-roasted corn or frozen corn
⅓ cup crushed pineapple in juice
Diced or whole jalapeño or habanero pepper to taste (optional) 2 tablespoons rice vinegar or apple cider vinegar
½ avocado, peeled and sliced
Fresh cilantro, chopped, for garnish
Scallions, thinly sliced, for garnish
In a stovetop-safe slow cooker insert or large stockpot, heat the olive oil over medium heat. Add the garlic, oregano, paprika, garlic powder, chili powder, and cumin and cook, stirring, for about 1 minute. Be careful not to burn the garlic.
Add the onion and bell peppers and cook until the peppers are soft and the onion is translucent and giving off liquid.
Add the tomato sauce, fire-roasted tomatoes, and chipotle peppers in adobo. Stir and let simmer for 2 to 3 minutes.
Add the black beans, kidney beans, corn, and pineapple. Stir over medium heat for 2 to 3 minutes.
For added heat, add jalapeño or habanero pepper.
Top it off with the vinegar. Stir and simmer over low heat for a minimum of 30 minutes. The longer you cook the chili the more intense the flavor profiles. I cook this chili for up to two hours.
Garnish with avocado slices, cilantro, and scallions.