One of my absolute favorite comfort foods is fresh homemade chili. There’s nothing quite like coming in from a cool, windy day and enjoying a cozy bowl of chili; it literally feels like a warm hug. But I’ll be honest, I’m a little picky with my chili. I don’t love when it’s mushy and goopy – I know you feel me on this one. I prefer my chili veggie-forward, with chunks of tomatoes, crisp onions, and lots of flavor. I know there are plenty of chili aficionados out there, but I really do think I’ve perfected the chili recipe at least to my own preferences, and I hope you guys love this one as much as I do!
What I love about this chili recipe is that you can enjoy it with or without meat, because the thing that makes this recipe so flavorful is my special chili spice blend. If you eat chili a lot, you’ll want to make a batch of this spice blend and save it in your pantry (I also enjoy using it to season my tacos, steaks, etc). Enjoy!
“Chili has its roots in the Canary Islands, which were under Spanish control in the 1700s, when the government of New Spain recruited people to migrate to what’s now San Antonio, Texas. The women who settled there prepared dishes of stew made with meat, garlic, onions, cumin, and chili peppers — flavors similar to the Berber flavor profiles of Morocco.”
– Mashed.com
Cozy Three-Bean Chili
Ingredients
- 1/2 Red Onion (diced)
- 2 cloves Garlic (finely minced)
- 2 tbsp Olive Oil
- 3 tbsp Chili Spice Blend (see ingredients below)
- 28 oz Can of Crushed Tomatoes
- 14.5 oz Can of Diced Tomatoes
- 3/4 cup Roasted Corn (frozen)
- Half 15 oz Can of Red Kidney Beans
- Half 15 oz Can of Black Beans
- Half 15 oz Can of White Canellini Beans (Great Northern Beans)
Chili Spice Blend
- 2 tbsp Chili Powder
- 1 tsp Ground Cinnamon
- 1 tsp Smoked Paprika
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 2 tsp Ground Cumin
- 1 tsp Diamond Crystal Kosher Salt
- 1 tsp Dried Oregano
- 1/2 tsp Black Pepper
Instructions
- Dice red onion and mince garlic cloves, then add to a pot with olive oil.
- Sauté on medium high heat until onions and garlic are fragrant, around 2 minutes.
- If using meat, add to the pot and cook approximately 3/4 of the way through.
- Add in 1-2 tbsp chili spice blend and stir to combine well. If pot is dry, add a dash more of olive oil.
- Reduce heat to medium-medium low, then add your cans of crushed tomatoes and diced tomatoes. Stir to combine.
- Add in another tbsp of chili spice blend, or as much as you want to your taste preference.
- Add in frozen corn and cook for around 1-2 minutes.
- Add in kidney beans, white cannellini beans, and black beans and stir to combine.
- Add salt and pepper to taste before serving.
Watch my video on how to make this recipe by clicking here.
