 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
This kind of chili needs no meat of any kind. Many variations are possible, this is my preference. The molasses gives this chili a somewhat sweet, earthy and “Louisiana” flavour. Makes about 12 one-cup servings. Ingredients:
1 6 oz can tomato paste |
1 cup diced tomatoes |
2 fresh jalapeños, diced |
1 cubanelle pepper, chopped |
1 red bell pepper, chopped |
2 medium white onions, chopped |
4 cloves of garlic, minced |
2 tbsp chili powder |
2 tsp oregano |
2 15 oz cans dark red kidney beans, drained and rinsed |
1 15 oz can black beans, drained and rinsed |
1 15 oz can navy beans, drained and rinsed |
2 cups corn kernels (fresh or frozen) |
3 tbsp molasses |
Directions:
1. In a large pot, heat 1/4 cup of water.
2. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft.
3. Add the jalapenos and cubanelle and fry for a few more seconds.
4. Add the tomato paste and tomatoes, followed by the chili powder, and oregano. Stir a few times then let boil and simmer.
5. Add the beans, corn and molasses.
6. Let the pot simmer, covered, for at least 40 minutes - longer will distribute the flavor better.
7. If the chili is too thick, add a little water; if it's too thin, uncover the pot.
8. Add the bell peppers, stir, and simmer for a minute or two before serving (peppers should stay crunchy).
|
|