Smoky Weeknight Chili

I was shocked the other day when I was driving around and noticed how few leaves are on the trees already. Didn’t summer just end? Did I miss the full color of bright yellow, red, and orange leaves that I’m typically in awe over every single Autumn? It’s only the middle of October! And, I might add, it’s going to be 80 degrees in Philadelphia today! Where are my leaves? I shake my head thinking about how quickly Christmas will be here, which means winter, which means cold, which means…sad face. I love Fall, and all that comes with it: bright leaves, football, pumpkin beer, and warm chili. I may not be able to do anything about the leaves but I can certainly make some chili. This Smoky Weeknight Chili is perfect for the busy person who doesn’t have time to hang out in the kitchen before dinner.

With two different kinds of beans and no meat, this vegetarian chili gets thick tomato flavor from tomato sauce, smokiness from fire-roasted tomatoes, and a warm, surprising undertone from cocoa powder. Don’t worry, there is nothing sweet about this chili which is hearty and fulfilling, even though it’s vegetarian. Sure you can add meat if you’d like but there is no need. The white beans are creamy, the chickpeas are chewy and the onion and peppers round everything out. This is a perfectly quick meal for the middle of the week in the middle of month like today.

5

In a large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir for 4 to 5 minutes or until tender.

1

Add beans and chili powder; cook and stir 2 minutes.

2

Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat.

3

Cover and simmer 25 minutes, stirring occasionally.

4

Top with sour cream, green onions, and additional chili powder, if desired.

6

Additions: None

Omissions: None

Substitutions:

  • Cannellini beans

Overall Rating: Like It

Source: Better Homes & Gardens magazine

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