Make This Chili Full of Fresh Herbs and Peppers

Lucy Mercer
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Chili Recipe | The Home Depot's Garden Club

Spend precious holiday time making moments and memories instead of weeknight suppers when you make a big batch of something warm like this vegetarian chili.

It’s packed full of veggies like peppers, tomatoes, garlic and beans, and can be finished with cilantro or green onions from your herb garden. And speaking of gardens, this is the perfect place to use tomatoes and peppers from your summer garden. The chili will also be just as tasty with produce from your local market.

Tip:

Try roasting then freezing peppers in a vacuum sealer. In the darkest days of winter, break open a pack of peppers, chop off what you need, reseal and freeze. Peppers add a flavorful element that will season stews and roasts throughout the winter.

 

Chili Recipe | The Home Depot's Garden Club

Chunky Veggie Chili 

Serve with your favorite chili accompaniments like sour cream, grated Cheddar cheese, chopped green onion, a sprinkle of cilantro or slices of avocado.

INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 2 large onion, peeled and chopped
  • 1 large red or orange or yellow bell pepper, seeded and chopped
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt, or more, to taste
  • 1 tablespoon tomato paste
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce, minced, optional
  • 5 (15.5 ounce) cans kidney beans (2 dark red, 2 light red, 1 white – cannellini), drained

INSTRUCTIONS FOR STOVETOP:

  1. In a large Dutch oven, heat oil. Add onions and a pinch of salt and stir. Add chopped bell pepper, stir, and cook for about five minutes, or until vegetables are soft.
  2. Add chili powder, cumin and remaining salt. Add tomato paste, stir and cook for another five minutes.
  3. Stir in garlic, tomatoes, water and chile in adobo, if using. Bring to a simmer, cover and cook for about 30 minutes.
  4. Drain and rinse the canned beans and add to the chili. Simmer the chili for another 30 minutes. 
  5. Serve individual portions with garnishes like chopped green onions, shredded Cheddar cheese, sour cream and chopped fresh herbs like cilantro, grown on your kitchen counter. 
  6. Store leftover chili in an airtight container in the refrigerator for up to a week.

Instructions for Electric pressure cooker

In the holiday time crunch, use your electric pressure cooker to quickly cook the chili. Keep the chili on warm and serve directly from the pot.

  1. Set pressure cooker to sauté setting. Add the oil and allow to heat for one minute. Add onions and a pinch of salt and stir, cooking for five minutes.
  2. Add chopped peppers and cook for another five minutes. Add chili powder, cumin and remaining salt. Add tomato paste, stir and cook for another five minutes.
  3. Stir in garlic, tomatoes, water and chile in adobo, if using. Stir in drained, canned beans.
  4. Place the lid on the pressure cooker and set to HIGH pressure for 10 minutes. Make sure the steam vent is closed. You can quick release after a five minute wait, or do a natural release.
  5. Serve the chili with accompaniments like shredded cheese, sour cream, herbs like cilantro and green onions.
  6. Store leftover chili in an airtight container in the refrigerator for up to a week.

 

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