Our Chill Chili
Team: Dem Spicy Chefs
Host School: Stockbridge Central School
Age Group: Middle School
Ingredients
5 garlic cloves, minced
½ red onion, diced
½ red pepper, diced
½ green bell pepper, diced
2 tomatoes, diced
1 cup corn
2 tablespoons olive oil
1/2 cup dry Black Turtle beans (soaked for days)
1/2 cup dry Vermont Cranberry beans (soaked for days)
1/2 cup dry Pinto beans (soaked for days)
1 28 oz. can crushed tomatoes
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic salt
1 teaspoon unsweetened cocoa
1 teaspoon soy sauce
½ teaspoon paprika
¼ teaspoon + 1 drop chipotle sauce
Preparation Instructions
1. Chop the onion, garlic, peppers and tomatoes. Saute in 2 tablespoons of olive oil over medium heat.
2. Rinse the soaked beans and drain.
3. After 5-8 minutes of sautéing the veggies, add the beans, can of tomatoes, corn, veggie broth and spices.
4. Bring chili to a boil. Reduce heat and simmer for at least 30 minutes stirring occasionally.
5. Top the chili with sour cream, & shredded cheddar cheese.