90 minutes
A comforting and hearty chili made with winter vegetables and beans, perfect for a cold day.
Simmered Pintos Or Canned Pintos, simmered or canned
0 oz
tablespoons
Onion, finely chopped
each
Carrots, small dice
each
Red Pepper, diced
each
Garlic, minced
cloves
tablespoons
Cumin Seeds, lightly toasted, ground
tablespoons
Chopped Tomatoes, canned
0 oz
Dried Oregano, preferably Mexican
teaspoons
Tomato Paste, dissolved in 1 cup water
tablespoons
Winter Squash, diced
0 lb
to taste
Cilantro, chopped
cups
Cheddar Cheese, grated, for garnish
to taste
Monterey Jack Cheese, grated, for garnish
to taste
Queso Fresco, crumbled, for garnish
to taste
1. Heat Beans
Begin by heating your beans on the stovetop in a large soup pot or Dutch oven. This will warm them through and get them ready to absorb the flavors of the chili.
2. Cook Vegetables
In a heavy nonstick skillet, heat the oil over medium heat. Add the finely chopped onion, diced carrots, and optional red pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are tender and beginning to color.
3. Add Garlic and Spices
Next, stir in the minced garlic, ground chili, and ground cumin. Continue to cook for another 2-3 minutes.
4. Add Tomatoes and Oregano
Add the chopped tomatoes, dried oregano, and a pinch of salt to the skillet. Let this mixture cook down for about 10 minutes.
5. Add Tomato Paste
Pour in the tomato paste dissolved in water and bring the mixture to a simmer. This will take about 10 minutes.
6. Combine and Simmer
Combine the tomato mixture with the warmed beans in your soup pot. Stir in the diced winter squash. Allow the chili to simmer gently for 30-45 minutes, stirring occasionally.
7. Add Cilantro
Just before serving, stir in the chopped cilantro and let it simmer for an additional 5 minutes.
8. Serve and Garnish
Ladle the chili into bowls and, if desired, top with grated cheddar, Monterey Jack, or crumbled queso fresco.
Incorporate chipotle peppers in adobo for a deep, smoky, and spicy flavor.
Use a combination of kidney, black, and navy beans for a varied texture and protein boost.
Adjust the blend by adding smoked paprika, cinnamon, or cocoa powder, and consider fresh herbs like oregano or thyme.
Mix corn, black beans, taco seasoning, and garnish with tortilla strips and cheddar for a Tex-Mex version.
Roast vegetables like sweet potatoes, parsnips, or carrots before adding them to the chili to enhance their flavor through caramelization.
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