Extra Spicy Chili
Cooking Time
Prep Time
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Extra Spicy Chili is a recipe that will delight fans of spicy dishes. Inspired by Tex-Mex culinary tradition, this vegan version of classic chili offers an explosion of flavors and textures. With beans, vegetables, and a blend of spices, this comforting dish is perfect for warming up your evenings and satisfying your craving for heat.
Chili has its origins in the southern United States, particularly in Texas, where it has become an iconic dish. Traditionally made with beans, tomatoes, and a blend of spices, chili quickly gained popularity across the country and beyond. Each region and each cook has their own interpretation of chili, making it a unique and adaptable dish. This vegan version retains all the richness and depth of flavor that make chili a comforting dish par excellence.
What makes this chili recipe truly special is the peppers used to create its intense heat. Jalapeño and habanero are popular peppers for their distinct spiciness. Jalapeño, with its moderate heat, adds a spicy touch without being overwhelming. Habanero, on the other hand, is much spicier and adds a unique depth of flavor. You can adjust the amount of peppers according to your heat tolerance and even try other varieties like Espelette pepper or cayenne pepper for variation.
This chili is also highly adaptable in terms of ingredients. You can replace the bell peppers with zucchini or mushrooms for a variation in texture, or add seasonal vegetables for more diversity. Additionally, if the dish is too spicy for your taste, it is easy to adjust the heat by adding more crushed tomatoes or vegetable broth. Serve this chili with rice, tortillas, or corn chips for a complete and satisfying meal. Enjoy!
Extra Spicy Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 or 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 carrot diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño pepper minced (adjust according to your heat tolerance)
- 1 habanero pepper minced (optional, for extreme heat)
- 400 g canned crushed tomatoes
- 240 g canned red beans, drained and rinsed
- 240 g canned black beans, drained and rinsed
- 200 g canned corn, drained and rinsed
- 250 ml vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
Prepare the Spices:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until it becomes translucent, about 5 minutes.
- Add the garlic, chili powder, cumin, smoked paprika, paprika, and cinnamon. Cook, stirring constantly, for about 1 to 2 minutes to release the flavors of the spices.
Add the Vegetables:
- Add the carrot, bell peppers, jalapeño, and habanero (if using).
- Sauté for about 5 to 7 minutes until the vegetables are tender.
Incorporate the Tomatoes and Beans:
- Add the crushed tomatoes, red kidney beans, black beans, and corn.
- Mix well to coat the vegetables with the spices.
Add the Liquids:
- Pour in the vegetable broth, soy sauce, tomato paste, and apple cider vinegar. Mix well.
Cook the Chili:
- Bring to a boil, then reduce the heat and let it simmer, covered, for about 30 to 40 minutes, stirring occasionally, until the vegetables are well-cooked and the flavors are well-blended.
Season and Serve:
- Add the lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes:
- Balancing the Heat: If the chili is too spicy, you can mellow it by adding more crushed tomatoes or vegetable broth.
- Variations: You can add other vegetables like zucchini or mushrooms for extra texture and flavor.
- Serving Suggestion: Serve this spicy chili with rice, tortillas, or corn chips for a complete meal.
A recipe proposed by Maison Marmite
