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!
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!
Rock 'em, Sock 'em Chili features layers of flavors, and warm you to the bone properties that will keep them coming back for more!
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