This chili recipe is perfect, but if you want to customize it, it’s also the perfect start.
I made this recipe grain free and vegan in order to accommodate everyone in my life, however I have tested it with ground turkey and couscous, and it’s just as good – but honestly I prefer it with out either.
Ingredients:
- 1 Red Bell Pepper
- 1 Green Jalapeño Pepper
- 2 Hatch Peppers
- 2 Poblano Peppers
- 1 Yellow Onion (large)
- 1/4 cup of Vegetable Oil
- 8oz of White Mushrooms
- Dried Shiitake mushrooms (0.5oz)
- 3 tablespoons of Tomato Paste
- 6 Garlic Cloves, minced
- 3 tablespoons of Soy Sauce
- 4 teaspoons of dried Oregano
- 1 tablespoon ground Cumin
- 28 oz can of Diced Tomatoes
- 15 oz can of Black Beans
- 15oz can of Cannellini Beans
- Salt + Pepper
Step 1.
Preheat your oven to 400.
Prep all your peppers (bell, jalapeño, hatch and poblano) by cutting off the tops and clearing the seeds from inside. Take a bit of oil and rub the skin of all your peppers. But very careful when working with peppers, the spice coming off of them is strong. Do not touch your face/eyes.
Put your peppers directly onto your oven grill. Cook for 5 minutes and then turn over. Be carful when opening the oven. The steam in the oven might be very ’spicy’ and cause your eyes to water and a spicy sensation in your throat. Be cautions there might be water build up in your peppers.
Cook for another 5 minutes and remove and let cool for 10 minutes.
Step 2.
Grind down your shiitake mushrooms in a food processor or blender. Add in tomato paste, soy sauce, oregano, cumin, and garlic. Roughly chop up the jalapeño and add it to your food process or blender. Add in 1/3 of the diced tomatoes. Blend until everything is well blended and there are no chunks. It won’t be completely smooth.
Step 3.
Dice the onion and the mushrooms. Sauté them separately in 1 tablespoon of oil. (I do them one after the other so not to dirty to many pans). Sauce the mushroom until they brown. Add a pinch of salt to the onions and cook them until they develop some color.
Step 4.
Chop up all your remaining peppers into bit sized/ diced sized pieces.
Step 5.
Add all the elements of the recipe together in a large pot or dutch oven. Add in the rest of your diced tomatoes with the juice. Rinse the black and cannellini beans add them to the pot. Add in your food processor mixture, mushrooms, onions, peppers and 3 tablespoons of salt.
Step 6.
Add 1 cup of water and bring to a boil. Reduce heat to a medium low and cover. Let it cook for 1 1/2 hour – 2 hours until it thickens. Stir occasionally (ever 20 minutes).
Add in 1/2 cup of couscous directly into the pot with an additional 1 cup of water.
Optional:
Add in 1/2 pound of ground turkey. – Cook in a pan before add into your chili.
After 2 hours let it sit for another 20 minutes before serving. This allows the chili to thicken even more before you serve it.
KASCHA'S KICTHEN 