Smokey and slightly spicy, this chili is a winner. Easy to make and oh so tasty, make this chili for dinner and then have it for lunch the next day. Chili bliss…
1 14 ounce can corn, drained
1 medium onion, chopped into medium pieces
1 red pepper, chopped into medium pieces
1 green pepper, chopped into medium pieces
3 medium carrot, peeled and chopped into medium pieces
3 chopped chipolte chilies in adobo sauce, chopped ( seeds removed for less heat)
1 15 ounce can each of black beans, pinto beans and kidney beans, all drained and rinsed thoroughly
1 28 ounce can fire roasted tomatoes
2 cups of organic vegetable broth
1 tablespoon liquid smoke
salt and pepper to taste
1 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoons brown sugar
1 bottle lager beer( optional) at room temperature
1 large sweet potato, peeled and chopped into medium pieces
In a large stock pot, add the chopped onions, red and green peppers, a few drops of water. Saute and cook over medium heat for about 2 minutes.
Add corn, the 3 cans of beans, chipolte peppers, tomatoes, broth , sweet potatoes. and beer if adding. Cover and cook on medium heat for about 15 minutes or until low boil. Turn down heat and add cumin, chili powder, brown sugar, paprika.
Taste for adding more seasoning if desired or heat.
Cover and simmer for at least 15 more minutes or lower heat and let simmer for an hour.
Serve with bean chips, avocado, non dairy cheddar cheese, sliced jalapenos, or salsa.
- Stir chili frequently to prevent sticking
- Freezes well.
- Add more broth or 14 ounce can of tomatoes if chili gets too thick.