Warm and Hearty Chili

warm and hearty fall chili recipe
Photo by Basheer Tome under CC

Warm & Hearty Chili Recipe

Prep Time: 20 min      Cook Time: 40 min
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 tbsp. tomato paste
  • 1 (15.5-oz) can pinto beans, drained and rinsed
  • 1 (15.5-oz) can black beans, drained and rinsed
  • 1 (15.5-oz) can kidney beans, drained and rinsed
  • 1 (28-oz.) can fire roasted tomatoes
  • 3 cup vegetable broth
  • 2 tbsp. chili powder
  • 1/2 cup cricket powder
  • 1 tbsp. cumin
  • 2 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • Classic garnish: Shredded cheddar, sour cream, cilantro
  • Southwestern garnish: Lime wedges, baked tortilla strips, cilantro

Directions

  1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté for 5 minutes. Add garlic and jalapeño and cook until fragrant.
  2. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings + cricket powder. Season with salt and pepper to taste.
  3. Bring to a boil then reduce heat and let simmer for 30 minutes.
  4. Garnish and serve.