We are closing in on our five chili recipes! Recipe number four is different from the others because it spends its last few moments under the broiler to create a crispy corn topping. I put it together in a casserole for a shared dish, but this could be prepared in individual pie plates or ramekins for a more personal presentation. Also, I prepared this recipe stovetop, but if you are looking for some extra spice, giving it a few hours to stew in a crockpot may be the best approach.
Here's what you'll need...
For the chili:
2 tablespoons olive oil
1 large sweet yellow onion, diced
1/2 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
1 tablespoon chili powder
1 (28 ounce) can crushed fire roasted tomatoes
1 (15.5 ounce) can northern beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1-1/2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
For the crispy topping:
3 cups vegetable broth
1-1/2 cups corn grits or polenta
1/2 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Let's get started...
1. Heat oil in a large pot over medium high heat. Add the onion and peppers and turn in the hot oil until softened. Add garlic and mix in tomato paste.
2. Add broth, beans, and tomatoes. Mix in spices thoroughly and reduce to medium heat.
3. Cover and simmer for 15 to 20 minutes or until it has thickened to desired consistency.
4. As your chili cooks, preheat the oven to 350 degrees.
5. Heat oil for topping over medium high heat in a medium saucepan. Add the peppers and cook until softened, about 3 to 5 minutes.
6. Add broth to the peppers and bring to a boil. Stir in corn grits or polenta. Continue to stir until thickened. Remove from heat. Allow the corn to cool for about 5 to 10 minutes.
7. Transfer chili to 9 x 13 baking dish or portion into individual oven safe dishes. Crumble corn topping over each chili.
8. Bake for 15 minutes. Then broil for 3 to 4 minutes or until topping begins to brown.
9. Serve with avocado, cheese and sour cream.
Our last chili recipe will be coming soon -- Steak and Sweet Potato Chili with cocoa and spice. This recipe has been on our menu for weeks, but keeps falling through. Here's to hoping that this week pans out and you can pick your favorite chili to take to a Superbowl party in just a few weeks.
For the chili:
2 tablespoons olive oil
1 large sweet yellow onion, diced
1/2 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
2 tablespoons minced garlic
3 tablespoons tomato paste
1 tablespoon chili powder
1 (28 ounce) can crushed fire roasted tomatoes
1 (15.5 ounce) can northern beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1-1/2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
For the crispy topping:
3 cups vegetable broth
1-1/2 cups corn grits or polenta
1/2 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Let's get started...
1. Heat oil in a large pot over medium high heat. Add the onion and peppers and turn in the hot oil until softened. Add garlic and mix in tomato paste.
2. Add broth, beans, and tomatoes. Mix in spices thoroughly and reduce to medium heat.
3. Cover and simmer for 15 to 20 minutes or until it has thickened to desired consistency.
4. As your chili cooks, preheat the oven to 350 degrees.
5. Heat oil for topping over medium high heat in a medium saucepan. Add the peppers and cook until softened, about 3 to 5 minutes.
6. Add broth to the peppers and bring to a boil. Stir in corn grits or polenta. Continue to stir until thickened. Remove from heat. Allow the corn to cool for about 5 to 10 minutes.
7. Transfer chili to 9 x 13 baking dish or portion into individual oven safe dishes. Crumble corn topping over each chili.
8. Bake for 15 minutes. Then broil for 3 to 4 minutes or until topping begins to brown.
9. Serve with avocado, cheese and sour cream.
Our last chili recipe will be coming soon -- Steak and Sweet Potato Chili with cocoa and spice. This recipe has been on our menu for weeks, but keeps falling through. Here's to hoping that this week pans out and you can pick your favorite chili to take to a Superbowl party in just a few weeks.
