I’ve heard from multiple men (read my husband and grandpa) that their biggest gripe with finding recipes on blogs is the long stories that come before the actual ingredients / directions. I personally love the extra context but to appease the divos of the world 😉 I’m bringing you this recipe with barely any background about the cold day I whipped this chili up on.
All I will say is that, the hack in this recipe is a chili game changer. TRY IT!
Chilly weather chili
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 1 large can or 2 cans of fired roasted tomatoes
- zucchini to chop
- corn (as much as you like)
- spices: cumin, garlic powder, and oregano
- optional: avocado and green onion for garnish
- optional: sweet potato as a base
- *HACK* Blend pinto beans and 1/2 of the fire roasted tomatoes (this will make your chili the perfect consistency)
- Add your blended mixture with the rest of the fire roasted tomatoes (if you have some tomatoes around the house like I did, you can chop these up and add them too) in a large pot
- Add strained and rinsed black beans and kidney beans + chopped zucchini and corn
- Add spices (as much or as little as you like, I personally love cumin and garlic but went easier on the oregano), stir, and bring to a boil
- Reduce heat and let simmer for at least 30 minutes
Mike doesn’t LOVE chili like I do, so I steam and mash sweet potatoes to use as a base. This makes it less of a “soup” consistency and more of a hearty meal.
I also serve with chopped green onion and some avocado on top to round it out. Enjoy!