As the weather starts to turn cold, I find myself wanting to spend my weekends by the fire in my fat pants, eating a hearty bowl of chili.
This recipe is perfect for doing just that, and you don’t have to feel guilty about going back for seconds!
I have made various forms of this recipe for several years, and it is my absolute favorite. I love making it for other people and watching them try to figure out what that slightly sweet flavor is (spoiler alert: it’s apple!). The small amount of Dijon mustard gives this chili extra flavor that you don’t typically find in other chili recipes. And on top of its wonderful flavor, it’s so good for you! I like to eat mine with tortilla chips (with kale or flax in them, preferably) and a dollop of dairy-free sour cream.
- 1 small onion
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 carrots, chopped
- 1 jalapeño pepper, chopped, seeds removed (unless you like it very spicy)
- 1 can each, drained: garbanzo beans, black beans, kidney beans
- 1-2 cups water
- 2 cans diced tomatoes, not drained
- 1 6-oz can tomato paste
- 1 cup frozen or canned corn
- 1/2 apple, diced
- 1-2 T. chili powder
- 2 T. Dijon mustard
- 1 T. blackstrap molasses
- Salt and pepper to taste
- Saute onion over medium heat in a large soup pot with 1/4 inch of water for about 5 minutes.
- Add the garlic, bay leaves, carrots, and peppers, and saute until soft (add more water if needed).
- Add beans, water, tomatoes, tomato paste, corn, apple, remaining seasonings, mustard, and molasses.
- Cover and simmer for at least 15-20 minutes. Add salt and pepper to taste.
- Garnish with non-dairy sour cream or cashew cream, fresh cilantro, avocado, or tortilla chips.
This chili is even better left over! Make extra and keep it in the freezer for a day that you don’t feel like cooking, or keep it in the fridge for lunch the rest of the week. You can keep eating it out of a bowl or pour it over a baked potato or nachos to change things up. You’re going to love it!