Kat'S Hot & Spicy Chili
- Olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 15.5-oz cans kidney beans
- 2 14.5-oz cans diced tomatoes
- 6 oz tomato paste
- 1 15.5 oz can chickpeas (garbanzo beans)
- A handful of mushrooms, chopped
- 1 15 1/4 oz canned corn
- 3 tbsp chili powder
- 1 tbsp black pepper
- 1 tbsp red curry powder
- Around 18 oz diced chicken, cooked
- Whole wheat basmati rice
- 3 cups chicken stock (preferably low-sodium)
- Cook rice according to packaging instructions.
- (This can be done while preparing the chili, but can also be done beforehand)
- Take out the onion and carrots; place on a cutting board.
- Rinse carrots and peel off the nasty outer layers.
- Chop carrots and set aside.
- Peel onion (I like to take off both the skin and the very-most outer layer, as the last layer can sometimes be tough).
- Chop onion.
- Pour 1 tbsp of olive oil into bottom of pot and saute carrots and onions over medium-high heat until onions are translucent.
- Add the canned beans, diced tomatoes, tomato paste, and chickpeas to the pot.
- Take out a handful or two of sliced mushrooms; coarsely chop.
- Add mushrooms to pot.
- Get out the diced chicken. (I didn't picture it before, so I'll show you now what I used):
- Add diced chicken to pot (this is, of course, optional, if you prefer a vegetarian chili).
- Add three cups of chicken (or vegetable) broth.
- Add spices.
- Simmer covered for 40-60 minutes.
- Enjoy!
olive oil, onion, carrots, kidney beans, tomatoes, tomato paste, chickpeas, handful of mushrooms, corn, chili powder, black pepper, red curry, chicken, basmati rice, chicken stock
Taken from www.epicurious.com/recipes/member/views/kats-hot-spicy-chili-50079313 (may not work)