A few weeks ago I made Chad the most carnivorous chili I could have dreamt (seriously that is a word in Florida. Spell check really needs a regional button.) dreamed up. He actually reviewed it as "stupid good". Like as is so good, he couldn't come up with the words (that must be an Iowa thing). I guess that was quite the compliment! So, that being said... With so much going on in our lives that revolves around the health of our loved ones, I have really been focused on eating healthy.
Rustic chopped veggies makes this feel even more hearty as you chop down on the thick and rich meatless chili. Not to mention a jalapeno pepper perfect for spicing things up a bit. Comfort food that is truly healthy is perfect for us. Munchkin and I love love love this and I am sure you will too!
Dinner's Ready!
Be sure to check out these amazing chili recipes sure to fill you up and warm you through and through.
Italian Chili: Flavorful, delicious chili with an Italian flair!
The Best Ever Power Packed Vegetarian Chili
serves 6 (total of 12 cups)
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
6 cloves garlic, pressed or grated
2 jalapeno pepper, (veins and seeds removed), minced
1 bottle pale ale beer
3 bell peppers (red, yellow and green)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can navy beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes, no salt added
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon oregano
½ teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons kosher salt
½ teaspoon black pepper
In a large 12 quart stock pot over medium heat, warm oil. Add onions. Cook until translucent, about 3-5 minutes. Add garlic and jalapeno, cook for 30 seconds. Add bell peppers and toss to coat. Sauté peppers for 5 minutes. Deglaze pan with beer (pour into pan and scrape bottom of pan to released bits from bottom). Add beans, tomatoes and spices.
Stir to combine well. Simmer for 15-20 minutes. Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
I have had chili on the brain lately - sounds wonderful. Hope everybody is well - take care and have a lovely week Donna!
ReplyDeletethis would be perfect for my husband. might surprise him with it tonight even though he loves his meat too!
ReplyDeleteWow it really does look like a meaty chili! Great recipe, love the beer addition
ReplyDeleteThis looks wonderful. I love the photography. I liked this recipe so much I featured in on the Friday Five over @Feed Your Soul - http://chefpeterskitchen.blogspot.com/2012/10/the-friday-five-lunch.html
ReplyDeleteThat looks fantastic - hearty is definitely the right word!
ReplyDeleteYou lost me with the beer....guess I'll use some veggie broth or tomato juice. Don't think I want to give my 4 and 6 year old grandkids beer.
ReplyDeleteBea, you could replace the beer with vegetable broth. However it cooks off during cooking. Hope that helps! Enjoy.
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