It’s the big game, and it’s time for friends and family to come over to watch and cheer. Here’s a great chili recipe that is easy to prepare, healthy and delicious and will satisfy everyone at your table! The jalapeno and poblano peppers add just enough heat and the optional chipotle will add just a little more!
Game Day Chili!
1 tsp oil (I use coconut oil, but olive oil or grapeseed oil are also good choices)
1 onion, diced
6 gloves garlic
3 jalapenos, roasted, peeled and sliced
3 poblanos, roasted, peeled and sliced
1 chipotle chile in adobo sauce, seeded and minced (optional for more heat)
2 teaspoons adobo sauce from the can of chipotles
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1 – 28 oz can pureed tomatoes
2 – 28 oz cans diced tomatoes
1 – 2 cups water
2 tbsp oregano
2 – 4 tbsp chili powder or to taste
1 – 15.5 oz can black beans
2 – 15.5 oz cans chickpeas
1 – 15.5 oz can adzuki beans (or kidney, pinto or cannelini)
Salt and Pepper, to taste
(meat option – add in 1 pound ground turkey, chicken or thinly sliced steak)
Feel free to add in any veggies that you wish (corn, carrots, sweet peppers, etc.)
1. In a large pot, heat oil. Add onion and sauté 5 minutes. Add garlic and continue to sauté for 2-3 minutes.
2. Add in poblanos and jalapenos and chipotle chile and sauce (if desired) Saute for a another 3 or 4 minutes.
3. Add in cumin and coriander. Toast for 2 minutes, continually stirring.
4. Add in the rest of the ingredients.
5. Bring to a simmer.
5. Cook for at least 30 minutes. If you have time allow to cook at a low and slow pace about 2 hours.
6. When ready to serve, stir in a handful of kale to add more greens.
7. Test chili and adjust seasoning as needed.
Garnish with any of the following:
fresh cilantro, sliced or chopped avocados, sliced green onions, tortilla chips or lime wedges.