Rain, rain, go away. Come again another day!
I actually don’t mind the rain – there’s something quite calming about hearing it pitter patter on the window, and it gives you the perfect excuse to cozy up inside with a good book or perhaps watch a movie cuddled up on the couch. Or you could make chili, which is what I spent this past Sunday rainy afternoon doing.
Here’s the recipe – I adapted it from one I found in Bon Appétit. I’m not sure if it was their combination of spices, or my addition of the pasillo pepper but the heat level was definitely much too spicy for my taste… most of my adjustments happened as a result of me trying to control the heat level back to normal levels! But the end result was great – especially with a healthy dollop of creamy greek yogurt and a sprinkling of sharp cheddar cheese.
1/4 cup olive oil
2 cups chopped onions
1.5 – 2 cups coarsely chopped sweet peppers (I used the small red, orange, yellow ones from TJs)
1 green pasillo pepper (I will only use half next time)
6 garlic cloves minced
2 tablespoons chili powder (1 tablespoon would be plenty)
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 cup white wine
3 16 ounce cans black beans
2 16 ounce cans garbanzo beans
16 oz frozen corn
1 16 ounce can tomato sauce
5 16 ounce cans crushed tomatoes
32 oz chicken stock (use vegetable stock if you truly want this to be a vegetarian dish!)
1. Heat oil in large pot over medium-high heat.
2. Add onions, sweet peppers, pasillo pepper and garlic and cook till soft, approximately 10 minutes.
3. Mix in chili powder, oregano, cumin, and cayenne and stir for approximately 2 minutes. Deglaze the pot with white wine, scraping any bits on the bottom with a wooden spoon.
4. Mix in beans, tomato sauce, crushed tomatoes, corn, and chicken stock. Season to taste with salt and pepper.
5. Bring chili to boil, stirring occasionally.
6. Reduce heat to medium-low and simmer for approximately 15 minutes.
7. Ladle chili into bowls. Top with a spoonful of greek yogurt or sour cream and grated cheddar cheese.
Note: these pics were taken before I made the adjustments for spiciness… I added more beans, tomatoes, & stock afterwards, which is why the picture at the top looks somewhat different! Essentially I increased the volume and made it more ‘soup-y’… it could easily serve 10-12 people now! There is so much leftover chili in my freezer, but at least I know it won’t be too long before the next rainy day!
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