Plain Ol' Chili 💚
📌 RECIPE
1 yellow onion, diced
1 carrot, diced
1 rib celery, diced
13 cloves of garlic, chopped and smashed
1 tbsp cumin, ground
2 tbsp chili powder
2 tbsp New Mexican chili powder (or regular or other chili powder)
1 28oz can tomatoes (I used San Marzano but I wouldn't pay a premium for that type specifically)
1 6oz can tomato paste
2 cups water
3.5 cups red beans, cooked, in their broth (see notes for canned)
1 tsp sea salt
On medium heat, saute onion, carrot, celery, and garlic in a Dutch oven, stirring regularly until they start to soften, 10-12 minutes. Avoid browning. Garlic can go in because it's in smashed chunk form that's a similar size to the other diced vegetables.
Add cumin and chili powder(s), stir, and cook for a minute while you add the tomatoes, crushing them on their way into the pot with your hands, then tomato paste, and then water. Stir, and add beans, stir, and bring to barely a simmer, stirring and tasting for 20-30 minutes. Add salt to taste, then put on low heat, cover, and cook anywhere from 30-90 minutes until your happy with how well the flavors have come together!
NOTES:
Next time I'm adding even more garlic! Vampires beware!! I smash it with an old, thick glass jar 👊 (pictured). It's fun!
I found very good flavor in this Plain Ol' Chili by using half regular chili powder (which is fine but not great) and half @rancho_gordo New Mexican chili powder (which is great). I try to never skimp on chili powder quality, it makes a HUGE difference!
I precooked 8oz dry Rio Zape beans for this and included their rich broth. It's a great way to add deep flavor without added sodium. For a canned beans option, I would suggest 2 cans of low sodium kidney beans, drained, and you may find that you need even less salt in the chili itself, but you will likely need an extra 1 cup of water.
#plantbased #chili #noweirdstuff #heartyfood #oilfree