Once you know the basics of chili, you hardly need a recipe to throw it all together. It’s the easiest: one pot, one knife, one spoon, and done. Keep some diced tomatoes, tomato paste, and any beans on hand, find yourself an onion, and then use whatever other vegetables you feel like chopping up. Spiciness level is up to you. You’re in control!
This chili is a break from the usual bell pepper-based stew. The veggies are all warm colors: corn, carrots, and tomato. A single-lady jalapeño adds a subtle kick. And the cannellini beans are your basic white bean. (They’re literally called the Common Bean.) They thicken up the whole dish in the end for a filling one-bowl meal. Of course, you can add more vegetable stock if the chili’s too thick for you. It’s yours! Do what you want.
What you need:
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño, minced
- 1 1/2 cups corn (frozen is fine)
- 4 carrots, chopped into small pieces
- 1 1/2 tsp chili powder
- 1/2 tsp paprika
- 2 cups vegetable broth
- 3/4 cup tomato paste
- 1 (14.5-ounce) can diced tomatoes
- pinch of salt
- 2 cups cooked or 1 (13-ounce) can white beans (I used cannellini), drained and rinsed
In a large pot, heat the oil over medium heat. Sauté the onion for 5 minutes, until fragrant. Add the garlic and jalapeños and sauté for another 2 minutes. Add the corn, carrots, chili powder and paprika and let cook for 3 minutes, stirring so that the spices are evenly distributed.
Add the vegetable broth, bring to a boil, and then let simmer for 10 minutes.
Stir-in the tomato paste, diced tomatoes, and salt until the paste is evenly incorporated. Let simmer for an additional 10 minutes, until carrots are tender.
Add the beans, allowing the chili to simmer for 1o more minutes. (Stir it occasionally.) Add more spice if that’s how you like it. Done! I like to top it with cilantro and crushed blue corn chips.