This “big bowl of red” is perfect for practising knife skills and feeding a crowd. It’s a one-pot meal loaded with goodness. The spices add amazing flavours making it deep and rich in taste, but not overly hot. A bonus is that many of the veggies you will be eating grow locally in BC. This recipe can be made with canned pantry ingredients, spices and frozen vegetables, all of which have a long shelf-life. It is also inexpensive and great for batch-cooking making it the perfect recipe to add to your repertoire. Making chili can be competitive as everyone thinks their chili recipe is the best, including us! We think our Project CHEF chili is THE best recipe out there. Try it out, we’ll let you decide.
Yield: Serves 5 – 6 people
Preparation Time: About 20 minutes
Cooking time: About 45 minutes
- What is a vegetable? Do some research to come up with a definition.
- Take a look at the ingredients list. Count how many vegetables are used in this recipe.
- 1 medium onion, chopped
- 1 large clove of garlic, minced
- 1 carrot, chopped
- ½ red pepper, seeded and chopped
- ½ green pepper, seeded and chopped
- 2 Tbsp (30mL) vegetable oil
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. coriander
- ½ tsp. red pepper flakes
- ½ tsp. dried oregano
- ½ jalapeno pepper, seeded and cut into small cubes
- 28 oz can (796 ml) of whole tomatoes
- 1 cup (250mL) fresh or frozen corn
- 1 16 oz can (475 ml) of black beans, drained and rinsed
- Pinch sea salt
Try a garnish or 4 on top:
- Thinly sliced green onions
- Cilantro, leaves removed from stem and torn
- Spoonful of low-fat sour cream
- Sprinkle of Monterey Jack cheese or cheddar cheese
- Small sharp knife
- Cutting board
- Microplane or garlic press
- Medium-sized bowl
- Large pot or Dutch oven with a lid
- Measuring spoons
- Can opener
- Wooden spoon
- Large bowl
- Box grater
- Cut the onion in ½, from the tip to root end, then peel the skin from it. Place the onion with the flat side down and cut in thin strips. Cut thin strips again, making small cubes of onion. Place in a medium-sized bowl.
- Mince the garlic clove with a microplane or garlic press. Add to the onion.
- Cut the carrot into bite-sized pieces. Add to the bowl.
- Cut the red and green pepper in half, from stem to tip and remove the seeds. Flatten the half pepper then cut into pinkie-wide strips. Cut each strip into small cubes. Add to the bowl. Put the other half peppers into the fridge for another use.
- Cut jalapeno in half and remove the seeds and pith. Cut into thin strips then the strips into small cubes. Place in a small bowl. Wash your knife, cutting board and hands and be careful of rubbing your eyes.
- Measure the chili powder, cumin, coriander, red pepper flakes and oregano into a small bowl. Put aside for now.
- Place a large pot or Dutch oven on the stove-top and turn on to a medium heat. Let the pot heat for a moment.
- Add the oil and heat it for a few seconds. Add the bowl of vegetables. Sauté until the veggies have started to soften.
- Add the spices and chopped jalapeno pepper. Cook until the vegetables are soft, about 5 – 8 minutes. Be sure to stir with a wooden spoon or heat-proof spatula so that the ingredients don’t stick.
- Add the tomatoes and corn. Break up tomatoes once they are in the pot.
- Pour the black beans from the can into a strainer in the sink. Rinse the beans then shake the water out. Add the black beans to the chili and stir the ingredients together. Season with a pinch of salt.
- Turn the heat to medium-high. Bring to a boil then turn the heat down to low and simmer with a lid on the pot for 30 minutes. Be sure to stir the pot every few minutes.
- Remove the cover and simmer for 15 minutes more. If the chili looks dry, add ½ cup of water.
- Serve in a bowl and sprinkle the garnishes on top.
STEP-BY-STEP – BLACK BEAN AND CORN CHILI!
Gather all of your ingredients. Wash and dry the vegetables. Ask an adult to help you open the can of beans and tomatoes.
Cut all of your ingredients into a dice (small cubes) and put into a big bowl. Measure your spices and jalapeño pepper into another small container.
Add the spices and jalapeño pepper and make sure you stir, that way your ingredients won’t stick.
Hold the can of tomatoes with both of your hands and add it all to the pot. Make sure you aim away from you.
Add the corn. Pour the beans from the can into a strainer and rinse them, then shake the water out. Add the black beans to the chili and stir everything together. Season with a pinch of salt. Turn the heat to medium-high. Bring to a boil then turn the heat down to low and simmer with a lid on for 30 minutes. Be sure to stir the pot every few minutes. Remove the cover and simmer for 15 minutes more. If the chili looks dry, add ½ cup of water.
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