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This chili is so delicious! Even better the next day, when we added beef and spicy sausages 😉

4 tbs canola oil
1 medium zucchini, diced
2 medium carrots, diced
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, fine diced
4 Serrano peppers, fine diced
6 large cloves garlic, sliced
8 white mushrooms, sliced
3 tbs chili powder
1 tbs ground cumin
1 tbs dried oregano
(540ml) can black beans
(540ml) can kidney beans
(398ml) can chickpeas
(341ml) can corn niblets
(796ml) can diced tomatoes
kosher salt
Set a Dutch oven over medium heat. Heat oil. Sauté zucchini, carrots and onions until onions are translucent. Add remaining vegetables, stirring occasionally with a wooden spoon, about 5 minutes. Add spices and toss to coat.
Drain beans and corn. Add to pot, along with tomatoes (undrained). Bring to a simmer, then transfer to a 350F oven for an hour.
Season to taste.
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2 tsp vegetable oil
300 grams steak, medium diced (or ground beef)
150 grams Farmer’s sausage, diced
1 cup kidney beans (dried, soaked)
1 cup diced bell peppers
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 cup sliced mushrooms
600 ml Marinara sauce
150 ml tomato juice
1 tsp chili powder
1 tsp crushed chilies
2 tsp cajun spice
2 tsp sea salt
2 tsp brown sugar
2 tsp black pepper
In a small pot, cover kidney beans with water and cook about 3/4 done.
Heat oil in large pot over medium-high heat. Add steak or ground beef and cook until browned. Add diced vegetables and cook half way. Add kidney beans, Farmer’s sausage, Marinara sauce, tomato juice and spices. Simmer until vegetables are soft and flavours have developed. Adjust seasoning.
Serve with cornbread.

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