Maybe because it was St. Patrick’s Day, and I’m more than a little Irish…
Or maybe it was because the Universe was smiling on me that day…
But whatever it was, a few years ago this chili recipe scored me a big win – First Place in the Red Chili Category at the Buellton Wine & Chili Fest!
And of course, it was vegan and gluten-free.
Now I have finally condensed the recipe down to a manageable pot size – not the gigantic one you see here. And here it is……may the luck of the Irish be with ye!
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 2 bell peppers, finely chopped (I like to use the red & green for color)
- 2 medium carrots, cut into half moon slices
- 1 serrano pepper, seeds removed and finely diced
- 1 jalapeno, seeds removed and finely diced (more if you want more heat)
- 1 bunch cilantro, leaves removed from stems & finely chopped
- 3 cloves of crushed garlic
- 1 can each kidney beans, black beans and navy beans (do not drain)
- 1 can Rotel brand tomatoes with green chilis, original
- 2 1/2 tablespoons cumin
- 2 teaspoons smoked paprika
- 4 tablespoons chili powder
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cayenne (more if you want more heat)
- 1/4 cup masa (instant corn masa flour)
- juice of one lime
- Measure the olive oil into a large pot and add the onion, peppers (bell, serrano & jalapeno) & carrots. Cover & cook over medium low heat, stirring occasionally, until the veggies are soft.
- Add the garlic & cilantro to your chili pot and simmer for a few minutes.
- Then pour in all cans of beans, without draining, and the Rotel. Stir well.
- Add all the spices (leaving out the masa and lime juice) and stir thoroughly.
- Cover & cook on low heat for an hour at least, stirring occasionally.
- After an hour, scoop out some of the broth into a small mixing bowl and add the masa. Blend until there are no lumps. Ok to add some veggie broth to this mixture if you need more liquid.
- Add the masa mixture to your chili pot and stir well.
- Serve it up hot!
I like to provide as garnish options, diced onions, chopped cilantro & crushed tortilla chips. Sour cream & cheddar cheese (vegan or otherwise) are also great chili toppers.
Give it a try at your local chili contest! Maybe you too will convert a few meat-loving chili eaters!
Here I am doing my victory dance….