I use a combination of WW recipe books, the Internet and my family to decide on what ingredients I want to use, etc. This time around all were pretty uninspiring, which surprised me because chili actually is pretty simple. The problem was with the quantity of spices and variety of beans, not to mention a lot of recipes online had shortcut ingredients like salsa or ketchup. Here's the recipe I finally came up with that turns out amazing every time:
1 800 ml can of crushed tomatoes
1 800 ml can of diced tomatoes
1 400 ml can of kidney beans
1 400 ml can of pinto beans
1 400 ml can of black beans
1 400 ml can of brown beans w/ maple (drain most of the liquid out though)
1 large onion diced
4-6 cloves of garlic minced
1 red bell pepper diced
1 1/2 cups of fresh sliced mushrooms
1/2 cup chili powder
1/8 cup cumin powder
1 large pinch of cayenne pepper (or more if you want it hotter)
2 tbsp of red pepper flakes (or more if you want it hotter)
2 tbsp olive oil
1 package of Yves Italian Veggie Round (optional)
On medium heat, add olive oil and diced onion to a large pot. When the onion is soft, add the garlic and stir around for a minute. Add the tomatoes and wait for a simmer. Add all of the spices, stir and let simmer for a couple of minutes. During this time, rinse all of the beans thoroughly and add to the pot. Make sure only a small part of the maple sauce from the brown beans is added or else it'll be sweet instead of balanced (the sugar neutralizes the acid in the tomatoes). Stir and let simmer for a few minutes and then add the diced bell pepper and mushrooms. If using the Italian Veggie Round, add it at this point. Stir and simmer for 15-30 minutes.
Serves.. um.. a lot. Maybe 8-10? I just usually keep it in the pot in the fridge and fill plastic containers each day for our lunch.
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