The Best Chili:

Olive Oil

Onions

Garlic

Carrots

Potatoes

Sweet potatoes/squash/corn (sweeter element, plus any veggies you want, really)

Bell peppers (I like using a mix for color variation)

Salt, pepper,

Chili powder

Paprika

Smoked paprika

Oregano

Cumin

Honey

Diced tomatoes and tomato puree

Beans of your choice

Meat (optional)

*Amounts will vary. You can change it based on your own preferences.

 

Start by cooking the onions, garlic, carrots, and peppers in the oil with some salt and pepper (if using meat, add the meat in at this point and cook until golden brown and cooked through). Wait until the onions are soft and golden brown. Then add the rest of your vegetables with a bit of water (about an inch or two). Bring the water to a boil, then reduce to a simmer and cook covered for about 10 minutes, or until the harder veggies begin to get soft in the middle. It’s okay if they are still a bit hard. Next, add your diced tomatoes and tomato puree. It should be enough to cover all of your veggies. If it isn’t, just add some more water. Season generously. Add more salt and all your spices (these can vary, but I have listed my favorites). Continuously taste to make sure there is enough seasoning—that’s the key to making it taste good! After the tomato juices have come to a boil, add in all your beans, which should be pre-soaked or out of a can. Reduce to a simmer once more and leave for at least 10-20 minutes. The longer the better, but in a time crunch, this will work. You just want all the flavors to be absorbed by the beans. Taste again before serving, and top with your favorite toppings.