Hearty, bold chili with smoky ghost peppers, black beans, and tomato. A flavorful option for spice fans.
# Components:
→ Vegetables and Aromatics
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 4 cloves garlic, minced
04 - 1 large red bell pepper, diced
05 - 1 large carrot, diced
06 - 1 celery stalk, diced
07 - 1-2 dried ghost peppers, stems and seeds removed, finely chopped
→ Beans and Tomatoes
08 - 3 cups cooked black beans
09 - 1 (28-ounce) can crushed tomatoes
10 - 1 cup tomato sauce
11 - 1 cup vegetable broth
→ Spices and Seasonings
12 - 2 tablespoons chili powder
13 - 2 teaspoons smoked paprika
14 - 1 teaspoon ground cumin
15 - 1 teaspoon dried oregano
16 - 1 teaspoon salt
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon brown sugar
19 - 1/2 teaspoon ground cinnamon
→ Garnishes (Optional)
20 - Fresh cilantro, chopped
21 - Sliced green onions
22 - Sour cream or vegan alternative
23 - Shredded cheese or vegan cheese
24 - Lime wedges
# Directions:
01 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced yellow onion, minced garlic, diced red bell pepper, diced carrot, and diced celery. Sauté for 6-8 minutes, or until the vegetables begin to soften. Stir in the finely chopped ghost peppers (handle with gloves), chili powder, smoked paprika, ground cumin, dried oregano, salt, black pepper, optional brown sugar, and optional cinnamon. Cook for an additional 1-2 minutes until fragrant.
02 - Incorporate the cooked black beans, crushed tomatoes, tomato sauce, and vegetable broth into the pot. Stir thoroughly to ensure all ingredients are well combined.
03 - Bring the chili mixture to a gentle boil. Reduce the heat to low, cover the pot, and allow it to simmer for 45-60 minutes. Stir periodically to prevent sticking. If the chili becomes too thick, add a small amount of additional vegetable broth or water to achieve the desired consistency.
04 - Taste the chili and adjust seasonings as needed. For increased heat, cautiously add more finely chopped ghost pepper in small increments. Serve the chili hot, optionally garnished with fresh cilantro, green onions, sour cream or its vegan alternative, shredded cheese or its vegan alternative, and lime wedges.
