You know winter has hit not only when you get 15 cm of snow the first week of November, but also when you begin to crave a hardy bowl of hot bean chili and cornbread!
This recipe is versatile and can be made vegan if one chooses. It also can be made on the stove top or a slow cooker.
Enjoy!
New Style Smokey Bean Chili
Preparation: 20-30 minutes
Cook Time: Slow Cooker 3-4 hours on High or 5-6 on Low. Stove Top- Medium Low for 1hour 30 minutes.
Ingredients:
1 pound of ground beef, lamb or bison (omit for vegetarian version)
1 large yellow onion, diced
3 garlic cloves, chopped and diced
2 stalks of celery with leaves, diced
1/2 zucchini, diced
1 bell pepper, red or green, diced
2 carrots, grated
1 jalapeno pepper, deseeded and diced
cremini mushrooms, cleaned and diced small, optional
1/4 tsp of chili powder (or to preference)
1/2 tsp of chili flakes
1/8 tsp of sea salt (check for salt in tomato products; increase salt according to preference up to 1/2 tsp)
1/4 tsp of pepper
1/2 tsp of smoked paprika
1 tsp of dried basil, optional
1 one litre bottle of a pureed tomato sauce (aka ‘passata’ or strained tomatoe )
1 796 ml can of crushed fire roasted tomatoes ( I like Muir Glen Brand)
1 398 ml can of pinto and/or cannelloni white beans, drained and rinsed (if opting for vegetarian, use both types of beans)
1 tbsp of olive oil for pan
2 tbsp of apple cider vinegar or lemon juice to help break down enzymes in beans*
Preparation:
prepare a frying pan on med-high heat, and add 1 tbsp of olive oil
(If using meat: brown the meat on medium high heat. Season with salt and pepper. Once meat is lightly browned, place in slow cooker with juices.)
sautee onions in olive oil till translucent
add celery and garlic, stir for 1- 2 minutes
add diced jalepeno pepper, stir for 1 -2 minutes
add mushrooms, grated carrots and zucchini, stir for 1-2 minutes
add spices (chili powder, smoked paprika, basil, stir in)
remove mix from fry pan and place in slow cooker or large stovetop pot
add tomato sauce, crushed fire roasted tomatoes
stir all ingredients together
select slow cooker setting (high or low and hours) or set heat on medium low on stovetop
in the last 30-60 minutes of cooking, add rinsed beans.
in the last 10 minutes add the lemon or apple cider vinegar*
Meal Tip/Preparation:
top chili with cheese, optional (mozzarella, goat or sheep)
serve with sourdough, flatbread (gluten free) or New Style Cornbread
optional is to add vegan or animal fried bacon bits
serve with a side salad
add 1-2 tsp of honey if the chili is too spicy
add a pinch of cayenne and/or increase smoked paprika to get more smokey flavour and heat.
alternatively, to cut some of the “gas” byproduct of the beans, once rinsed beans can sit in a mixture of apple cider vinegar or lemon water (2 tbsp of acid and water to fill bowl with pinto beans, let it sit till ready to use; drain liquid before placing into slow cooker)*
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