Few things are as comforting as a hot bowl of chili on a cold day.
It offers a heavy dose of protein, a hint of spice to warm you up and – if you’re like me and like to melt cheddar on top – it’s madly satisfying.
But most of all it’s a great way of getting lots of fiber, vitamins and protein in one dish, keeping us all extra healthy during the fall and winter months (or during those not so warm days in March, in this case).
What you’ll need:
– Olive oil for pot
– 1 white or yellow onion
– 2 cloves garlic
– 2 red or yellow bell peppers
– 1 can sweet corn
– 1 can chickpeas
– 2 cans crushed tomatoes
– 1/2 can tomato paste
– Mexican spice mix
– Chili flakes
How to make it:
- Heat a pot with some olive oil over medium heat. Add chopped up onion, garlic and pepper. Cook until onions are tender.
- Add tomatoes, tomato paste, corn, beans, chickpeas. Let it simmer over medium heat, stirring regularly.
- Add Mexican spice mix and chili flakes, to taste.
- Cook on medium heat for roughly 30 min, stirring regularly. Add salt to taste.
- Serve over rice, quinoa or enjoy on its own with shredded cheddar and a homemade tortilla!
Tips:
– The twist? Add two squares of dark chocolate to your chili once it’s hot!
– You can easily freeze it for up to 1 month. Just give yourself plenty of time to let it thaw!
– Chili is almost always better the next day!