There has always been a long running joke in my family that my mother cooks for an army. I don’t think she was capable of making single portions or even just enough for the six mouths she had to feed. Instead she made enough food to last what felt like many, many nights worth. I’ll admit as a kid I wasn’t a fan of eating leftovers, no matter how much I enjoyed the dish the day of. However like most of us big kids I’ve grown out of a lot of odd eating habits, thankfully. This is one of those army feeding recipes as you can easily get 10-12 servings from this one big ole pot of chili.
Its truly one of those recipes that keeps giving back. It provides warmth, depth of flavor, satiates the appetite and provides a substantial amount of leftovers for those of you who also enjoy batch cooking. Embarrassingly so, I get ridiculously excited over batch cooked meals, it’s one of those unexpected perks of motherhood that no one ever told me would happen.
After watching the reaction from both Alex and Nova when enjoying a steamy bowl of this chili and having them gladly eat this meal four times in one week, there is no doubt that this one is permanently being added into my family recipe collection. I hope it makes it’s way into yours too!
Happy Holiday’s Dear Reader’s! Wishing you many warm meals, sweet moments and meaningful memories to savor. Let’s catch up in 2016!
Family style recipe: “big ol pot of chili”
Prep time 20 minutes
Total time 35 minutes
3 tbsp olive oil
1 whole garlic (minced)
1 yellow onion (cubed)
1 zucchini (cubed)
1/2 green bell pepper (cubed)
1/2 red bell pepper (cubed)
1 can each of black, kidney and pinto beans
1 6oz can tomato paste
1 4oz can of green chiles
2 28 oz cans of diced tomatoes in juice
1 14.5 oz can diced tomato in juice
1 cup corn kernels
1 cup fresh cilantro
1/8 cup chopped green onion
Spices and seasoning:
1 tbsp ground black pepper
1 tsp sea salt
1 tsp oregano
1/2 tsp red chili pepper
2 tbsp cumin
2 tbsp chili powder
1 tbsp coriander
1 tbsp smoked paprika
1 bay leaf
To a large pot add olive oil,onion, garlic, celery, zucchini, and bell peppers sauté with red chili pepper flakes, oregano, salt and pepper until slightly tender on medium high heat.
Add tomatoes, paste and chilis along with bay leaf. Add the chili powder, cumin, corriander and smoked paprika and stir, bring pot to a boil. Once boiling lower to a simmer and stir in the beans, corn and fresh herbs and simmer with lid on for 10mins.
Do a taste test to see if you’d like to add more seasoning or spice.
Remove from heat, let cool and serve!