I hope each of you are enjoying a relaxing Sunday. My husband (LJ) and I took our Christmas tree down and put the decorations away yesterday. It’s always sad when the holiday’s are over. We were lucky to continue our celebration through New Years, where we traveled north to Hershey, PA to celebrate with LJ’s family. It snowed our whole drive up north. It was our golden retriever’s first time in the snow….she absolutely LOVED it!
The whole time I was watching the snow on our drive up to Pennsylvania I kept thinking how nice it would be to warm up with a bowl of chili. This chili recipe comes from my good friend Mallory. We first made this chili together our first year in graduate school when we got TONS of snow. So much that the University of Pittsburgh closed classes for three days! I fell in love with the spiciness and heartiness of this recipe. The two KEY ingredients are chili peppers in adobo sauce and cinnamon. I never thought of putting cinnamon in chili…..but it is delicious! I haven’t made chili any other way since!
For Chili You’ll Need:
1 can kidney beans
1 can garbanzo beans
1 can black beans (or whatever beans you like)
28 oz can crushed tomatoes
8 oz can tomato sauce
6 oz tomato paste
2 cloves garlic
1 Tbsp Chili powder
1 tsp Cumin
2 tsp tomato paste
chipotle peppers in adobo sauce
1 red onion
1 red pepper
1 cup chopped carrots
1.5 cup frozen corn (optional)
You can also add ground beef or turkey to this recipe if you choose!
First pull out your crock-pot and put it on low. Dice red onion and pepper (into about 1/2 inch chunks), slice carrots and mince garlic. Place into the crock-pot.
Remove one of the chili peppers from adobo sauce. Mince and place in the crockpot. You can add another if you like your chili extra spicy! Since I usually make a couple of chili batches over the winter I keep the extra peppers in a Pyrex container in my refrigerator.
Add the crushed tomatoes, tomato sauce, and tomato paste to the crock-pot. Drain and add the kidney, black, and garbanzo beans.
Finally add 1 Tbsp chili powder, 1 tsp cumin, 2 tsp cinnamon, salt and pepper to taste, and a dash (~1 tsp) of sugar. I always taste my chili as it cooks and the flavors marinate, from there I add more spices as needed.
Mix the chili together well and place lid on the crock-pot. Cook on low for about 4-6 hours or until vegetables are tender. Once the chili is cooked enjoy with a dash of shredded cheese and a dollop of sour cream (I used non-fat greek yogurt instead).
Hopefully this chili keeps you warm on this chilly Sunday. What’s your secret chili ingredient?