As a woman who was born and raised in South Florida, I learned at an early age not to discriminate against the hot or humid weather. I was brought face-to-face with the tough reality that nine months out of my year would be filled with warmth, and images of snow angels and cuddling by the fireplace would be reserved for postcards and Christmas movies.
That being said, chili is a year-round recipe in our house! We don’t discriminate against warm bowls of goodness during the summer months—just go ahead and turn your AC down a few degrees 😉
Time: 45 – 60 minutes
- 2 tbsp coconut or olive oil
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 2 cans kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 1/4 cup frozen corn
- 3 stalks celery, diced
- 3 whole carrots, diced
- 2 28-oz cans crushed tomatoes
- 2 tbsp cumin
- 3 tsp oregano
- 2 tsp parsley
- 3 tsp basil
- 2 tbsp onion powder
- 2 tbsp chili powder
- 2 tsp sea salt
- Optional toppings: Cheddar cheese, Greek yogurt (as sour cream), cilantro, avocado slices, tortilla chips
1. Heat oil in a large pot on medium heat. Add garlic and onion and sauté for a few minutes until the onion becomes translucent.
2. Add peppers, beans, corn, celery, carrots, crushed tomatoes, and spices. Stir to combine all ingredients and bring to a simmer. Reduce heat to medium-low and cover with lid, allowing chili to cook for 25-35 minutes while stirring occasionally.
3. Serve chili on its own, or with any of the toppings listed above. Dig in!