Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

My own creation that has been in the making for years. A full and hearty dish the blows the chill of fall or winter away. Pair this with white or brown rice for a nutrtionally balanced meal. Where's the beef? Who knows and you won't care.

Ingredients Nutrition

Directions

  1. On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot.
  2. Cook until onions and peppers are soft, about 5 minutes.
  3. Add tomatoes to the pot.
  4. I like to break mine up by hand.
  5. If that's too messy for you, use the back of a cooking spoon.
  6. Add in the beans, corn, carrots and seasonings.
  7. Bring pot to a low simmer and cook about 60-90 minutes.
  8. The longer the better.
  9. Do not cover the pot as it stops evaporation and thickening of the chili.
  10. Adjust seasoning by adding more chili to taste.
  11. If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper.
  12. Add in zucchini cubes and simmer an additional 30 minutes.
  13. Serve over rice.
Most Helpful

4 5

Great recipe, thank you for posting. I had to take pep-to bismol the second time I had it. I also added green pepper, red hot, and ate it with Fritos on top for some crunch. Colors were great together, and I have never had anything like this before.

5 5

This was excellent!!! Tons of veggies, not overly heavy and definitely satisfying. I did add a bit more chili powder, some cumin, and only used kidney beans as that was all I had soaking overnight. Next time I will use the black beans as well. I also had this simmering for a couple hours to get all the flavors moving. This will definitely be my go to chili recipe!! Thanks so much!!