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Extra Spicy Chili

This Extra Spicy Chili will surely warm up your evenings and delight those who love bold dishes. Enjoy!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main course
Cuisine Tex-Mex
Servings 4 servings

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
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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.
Keyword Spicy, Vegetables
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A recipe proposed by Maison Marmite