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It is September and that means chili season starts now. If you need an incredible recipe
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don't worry, I've got you. My chili recipe comes together quickly, but we are going to
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cook it slowly to create a rich and complex stew that will have you feeling cozy in no time
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Hello and welcome back. This recipe isn't exactly new. I've been making it for a while
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but I haven't created a video for it yet until now so let's get started
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We're gonna need a big pot or a dutch oven for this recipe. You want something that's at least
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six quarts and has a heavy bottom. Add a couple of tablespoons of olive oil and then heat it up
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over medium and you're gonna add in some chopped bell peppers, diced onion, and minced garlic and
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just let that cook until the vegetables start to soften the onions are
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translucent should take about seven to ten minutes next add your spices so
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that's chili powder cumin oregano and cinnamon and just let that cook for about
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30 seconds or until it's fragrant and finally you're just gonna add in
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everything else. So that's diced tomatoes, tomato paste, red kidney beans, black
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beans, vegetable broth, vegan Worcestershire sauce, lime juice, and of course a
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little cocoa powder and brown sugar That is almost all the work for this recipe Now all you need to do is bring it to a boil reduce the heat to a simmer and just let it cook for about an
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hour and a half probably want to check on it every so often give it a little
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stir see if it needs any extra water or vegetable broth but other than that you
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can just chill for the next hour and a half Now I'm just going to give it a taste and add a little bit of salt
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I usually add about three quarters of a teaspoon, but add whatever you think it needs according
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to your taste. Stir in the salt, let it simmer for another 15 minutes or so, and you are ready to eat
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And I like to top mine with a little vegan cheddar, vegan sour cream, and some green onions
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And you can eat it with cornbread, tortilla chips, regular bread, or whatever you usually
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do. I haven't had this chili since last winter. I almost forgot how good it was. The key to this
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one is that long summertime. It really brings out all the spices. And if you have leftovers
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the spices are going to continue to develop. So it might be spicier the next day. Keep that in
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mind when you are adding your chili powder. In the next video, we're making some cornbread to go with
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our chilies. So I hope to see you there. But in the meantime, if you make this chili, please leave
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me a comment. Let me know what you think. I would love to hear it. Thank you so much for watching
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and I will catch you in the next one
