Best Darn Chilli

Team: Kindle Farmers

Host School: Kindle Farm School

Age Group: High School

2 14oz Cans of chickpeas

1 28oz can whole peeled tomatoes

1/3C Ancho pepper powder

1T Arbol chilli powder

2 chipoltle pepper and adobo, finely chopped

2 TBSP adobo sauce

2 TBSP butter

1 large onion, diced

6 cloves garlic, minced

2 TBSP ground cumin

1 TBSP dried oregano

2 14 oz cans red kidney beans

2 Cup frog ranch pickled corn

1/4C Kindle Farm maple syrup

1 TSP Ground Cinnamon

1C Vegtable Stock

salt to taste

1. Drain chickpeas reserving Liquid and mash

2. Add tomatoes to liquid and crush slightly with hands

3. Add adobo sauce and chipolte pepper to mixture

4. In a pot heat butter, add onions, salt, garlic, cumin, oregano, both chili powders, and cinnamon cook until fragrant.

5. Add tomato mixture to pot, stir to combine, add kidney beans and corn with their liquids and smashed chickpeas.

6. Cook until desired consistency is reached. If not thick enough add Meseca to reach desired consistency.