February 1, 2015
This recipe has been a go to for every Super Bowl since I can remember. It is such a hit with the crowd because it is hearty, satisfying and very healthy. It goes well with rice, Tzatziki, and of course, grated cheddar cheese.
Super Bowl Chili
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- 1 large spanish onion, medium dice
- 2 cloves garlic, minced
- 3 bell peppers, medium dice (three different colours)
- 2 zucchinis, medium dice
- 1/2 medium eggplant, medium dice
- 1 28 oz can San Marzano tomatoes
- 1 19 oz can mixed beans
- 1 19 oz can chickpeas
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon Mexican Oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- Few grinds pepper
- 2 parsley stems, plus 1/4 cup leaves chopped
- 2 cilantro stems, plus 1/4 cup leaves chopped
- 1/4 cup olive oil
- In a large pot, over medium heat, add the olive oil. Saute onion until it is translucent, 5-7 minutes. Add the garlic and saute until fragrant, 30 seconds or so.
- Starting with the eggplant because it is most dense of the vegetables, add it to the onion mixture and saute for a couple minutes, then add the zucchini, saute for a couple minutes, then lastly add the peppers and saute until softened.
- Add the San Marzano tomatoes and mash them slightly with the back of your spoon. Add all of the spices, sugar, chipotle, and parsley and cilantro stems and leave to simmer for 20-25 minutes.
- Add the mixed beans and chickpeas and cook for an additional 5 minutes until the beans are heated through.
- Remove bay leaf and stems, and garnish with freshly chopped cilantro and parsley leaves.
- Serve while its hot!
- Chipotle is very spicy! If you are looking for a milder chili use only half of one pepper.
The Garlic Pad http://www.thegarlicpad.com/
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