Nava's Big Pot of Really Good Chili
Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things fit these criteria better than a big pot of chili. Simple, hearty, and warming, this is a great choice for casual winter parties and for Superbowl Sunday. Serve with stone-ground tortilla chips, guacamole, and a big salad or coleslaw.
Nava writes: When you need a heaping helping of something fast, inexpensive, and healthy, few things fit these criteria better than a big pot of chili. Simple, hearty, and warming, this is a great choice for casual winter parties and for Superbowl Sunday. Serve with stone-ground tortilla chips, guacamole, and a big salad or coleslaw.
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- salt and freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil ((i omitted this))
- 2 medium onions ( finely chopped)
- 4-6 cloves garlic ( minced)
- 1 medium green bell pepper ( diced)
- 1 medium red bell pepper ( diced)
- 3 28-ounce cans beans of your choice ((try a comb pink, and black beans), drained and rinsed)
- 1 28-ounce can diced tomatoes ( with liquid)
- 1 16-ounce can tomato sauce
- 1-2 jalapeã±o or other hot peppers ( seeded and minced, or one 8-ounce can mild or hot chopped green
- 1 tablespoon good-quality chili powder
- chopped ripe tomatoes for garnish
- chopped cilantro or parsley for garnish
- Carbohydrate 0.391895208217129 g
- Cholesterol 0 mg
- Fat 0.125710624985824 g
- Fiber 0.182437500354854 g
- Protein 0.124564166656158 g
- Saturated Fat 0.0278792708339906 g
- Serving Size 1 1 Serving (1g)
- Sodium 13.5793645833135 mg
- Sugar 0.209457707862275 g
- Trans Fat 0.0161612083294221 g
- Calories 2 calories
Step-by-step
- Heat the oil in a large soup pot.
- Add the onion sauté over medium-low heat until translucent.
- Add the garlic and sauté until the onion is golden.
- Add the remaining ingredients except the last three.
- Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
- Season with salt and pepper, and adjust the other seasonings.
- If time allows, let the chili stand for up to several hours before serving. Heat through as needed.
- The chili should be nice and thick; if it has gotten too thick, stir in a cup of water.
- Serve in individual bowls, garnished with tomatoes and cilantro.
Nava's Big Pot of Really Good Chili: A Weeknight Wonder
As a busy working mom, I'm always on the lookout for recipes that are quick, easy, and most importantly, delicious. This chili recipe fits the bill perfectly. It's the kind of dish that warms you from the inside out, perfect for a chilly evening after a long day at the office. The best part? It's incredibly adaptable. Feel free to swap out beans, add different peppers for a kick, or even throw in some leftover cooked meat for extra protein. The possibilities are endless!
One of the things I love most about this recipe is its simplicity. No need for fancy ingredients or complicated techniques. Just a handful of pantry staples and a little bit of time are all you need to create a truly satisfying meal. I often make a big batch on a Sunday and have leftovers for lunches throughout the week. It’s so versatile; it's equally satisfying eaten straight from the pot, served with a dollop of sour cream and some crusty bread, or even spooned over baked potatoes for a hearty, comforting meal. It's also the perfect dish for entertaining - a crowd-pleasing chili that requires minimal effort and maximum flavor.
The aroma alone is enough to make your mouth water. The rich, smoky flavors of the chili powder, the sweetness of the bell peppers, and the heartiness of the beans all combine to create a truly unforgettable taste experience. And honestly, the best part is that it only gets better with time. If you can resist, allowing it to sit for a few hours (or even overnight) allows the flavors to meld and deepen, resulting in an even more delicious chili.
Beyond the convenience and taste, I appreciate that this chili is also a healthy option. Packed with protein and fiber from the beans, it's a great way to ensure I'm getting the nutrients my body needs. And unlike some processed chili options, this recipe is free from artificial ingredients, preservatives, and excessive sodium. I often adjust the spices to suit my preferences; sometimes I like a spicier chili, while other times I prefer a milder version. The beauty of this recipe is its adaptability. You can easily customize it to your taste, making it your own signature chili recipe.
This chili has become a staple in my household, a go-to recipe that I know I can always rely on. It’s not just a meal; it's a comfort food, a reminder of warm evenings and family gatherings. The ease of preparation allows me to spend more time with my loved ones rather than slaving over a complicated recipe. And that's a win in my book. I encourage you all to try this recipe, and I’m confident it will become a favorite in your kitchen too. So, the next time you need a quick, easy, and delicious meal, reach for this recipe and let the comforting aroma of chili fill your home. It's a simple pleasure that never fails to bring joy to my family and me.
Ingredients You'll Need:
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil (optional)
- 2 medium onions (finely chopped)
- 4-6 cloves garlic (minced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 3 28-ounce cans beans of your choice (try a combination of pink and black beans), drained and rinsed
- 1 28-ounce can diced tomatoes (with liquid)
- 1 16-ounce can tomato sauce
- 1-2 jalapeño or other hot peppers (seeded and minced, or one 8-ounce can mild or hot chopped green chilies)
- 1 tablespoon good-quality chili powder
- Chopped ripe tomatoes for garnish
- Chopped cilantro or parsley for garnish
