De-Vegetarianized Three-Bean Chili

22 Jan

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It is flippin’ freezing here in the Washington, D.C. suburbs. My handy-dandy LL Bean thermometer tells me it’s currently 18.2 degrees outside my back door, and the wind is whipping like Harrison Ford in a pit of snakes. (AND the Ravens are going to the Superbowl! Yahoooo!!!) Which means, of course, that it’s a fantastic week for chili.

This is a recipe I cannibalized modified from Cooking Light. Theirs originally had squash in it. Nobody in my house likes squash (yes, we’ve tried. Many ways. Many varieties. Not happening. Sorry.). I tried it with chunks of sweet potato. I loved it; nobody else did (*sigh*). So I did what any red-blooded American mom did when she wants a mostly healthy meal on the table that nobody will complain about, and added bacon.

You heard me. Bacon. To the bean chili. Which is decidedly no longer vegetarian, but is super delicious and very easy to make.

(If you don’t have or don’t want bacon in your dish, get yourself a bottle of smoked chipotle Tabasco sauce and add about a half-teaspoon to the chili instead to give it a similar smokey flavor.)

I made a big pot tonight and am saving it for tomorrow, because this is one of those recipes that gets better the longer it hangs out in the refrigerator. It has joined my list of go-to meals to share with people who could use a home-cooked dinner dropped at their door. Everybody Most of my family loves it (nine-year-olds are impossible to please and I am not taking it personally). And it’s mostly healthy.

One quick note: I am going to tell you how to make roasted red peppers. It is super easy and they’re fun to peel when they’re all crunchy and black, and they’ve become something of an obsession with me lately. If you would prefer not to share my joy in this particular department, go ahead and buy yourself a jar of roasted red peppers and chop a half-cup or so for your chili. I won’t tell.

I hope your house is cozy and warm, and I hope you’ll try this yummy chili, even though it’s not at all what I’m sure the good editors at Cooking Light intended when they came up with the first version. You need:

2 red peppers (or a jar of roasted red peppers already done)

3 slices of bacon, chopped up

1/2 an onion, chopped (I use Vidalia, but any yellow onion is great)

2 tsp ground cumin (roasted if you can find it–McCormick makes one)

1 1/2 tsp smoked paprika

1 tsp crushed red pepper flakes (smoked chipotle if your market has them)

1/2 tsp salt

1 tsp chili powder

2 cloves of garlic, minced

2 cups chicken broth

1 28-oz can or box chopped tomatoes

1 15-oz can red kidney beans

1 15-oz can cannellini beans

1 15-oz can black beans

Heat a large soup pot over medium heat and spray it with olive oil. Toss your chopped bacon in there and let it crisp up.

While that happens, slice your red peppers into four slices each. Cover a baking sheet with foil, spray it with oil, lay the pepper strips skin side up on the foil, and stick that under the broiler for about 5 to 10 minutes, until they’re all black. Remove them with tongs from your baking sheet, seal them up in a plastic zip-top bag, and let them hang out in their own steam for about 15 minutes.

Once your bacon is all crunchy, remove it from the pot with a slotted spoon, set it aside for later, and drain most of the bacon grease from the pot. Then, dump in your onion, stir it around, and let it get all soft–about 10 minutes.

After your onion is all cooked, add in the spices and garlic and stir for about 2 minutes. Stir in the broth, being sure to scrape up the yummy brown stuff from the bottom of the pan while you stir it in, and then your tomatoes.

By now, your peppers have worked their magic. Carefully remove them from the bag, lay them on a cutting board, and peel the black skin off with your fingers (chuck it). Chop up the roasted pepper that’s left, stir it into the pot, cover, and let that mixture simmer for 15 minutes or so.

Rinse your beans well, and then stir them into the pot along with whatever bacon you didn’t eat already. Cover again, let cook for about 15 minutes, shut off the heat, and either eat right away or stow in a covered container overnight (I highly recommend letting it sit overnight for best flavor). Enjoy.

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One Response to “De-Vegetarianized Three-Bean Chili”

  1. Jean Hitselberger January 23, 2013 at 10:34 am #

    Looks good. I’ll have to try it.

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