This thick and hearty recipe keeps them guessing. Meat lovers devour a bowl of this one and never know it’s the chia seeds that “beef” it up {wink}. Your secret is safe with me!
1 onion
1 bell pepper (any color)
2 tbsp olive oil
3/4 tsp salt
Sauté (don’t brown) the above ingredients and then add the remainder (below) to the pan and simmer for 1 hour.
1-29 oz. can black beans-rinse and drain
1-15 oz. can kidney beans-rinse and drain
1-15 oz. can cannellini beans (white kidney)-rinse and drain
1-15 oz. can tomato sauce
3 tbsp tomato paste
1-15 oz can diced tomatoes-add with liquid
1 cup frozen corn (canned or fresh work also)
1 1/3 cup water
1/2 cup dry red wine
1/3 cup strong brewed coffee
1 tbsp chia seeds
2 garlic cloves-minced or pressed
3/4 tsp unsweetened cocoa
1/8-1/4 tsp red pepper flakes
3/4 tsp brown sugar
1 tbsp + 1 tsp chili powder
1/2 tsp oregano
1 1/2 tsp cumin
1 bay leaf
Adjust seasonings and serve. If you don’t like a particular bean mentioned, feel free to replace it with your favorite. This recipe can be cut in half or doubled and it freezes well.
Garnish Suggestions: shredded cheese, plain yogurt, chives, tortilla chips, croutons or whatever your favorite chili garnish is.
Feel free to share your favorite garnish for chili in the comments section below.
Deb
January 28, 2015 at 8:16 pm (9 years ago)I made this chilli for my visiting (larger eaters) family last weekend and they LOVED it! I made it again for our recent snow day and froze half of it. YUM!! and so satisfying. Thank you!
Sandra
February 11, 2015 at 11:24 am (9 years ago)Glad the family loved the chili Deb. Thanks for mentioning that it freezes well…I always have containers of it in the freezer and also use it for a corn chip dip, chili cheese burgers and for chili fries as well.