There is a reason this Taste of Home recipe is called Contest Winning Chili … delish!
My husband and I agree that this recipe is the best chili recipe we’ve ever had the pleasure to enjoy! We love opening football season with this favorite!
Now, you may notice that this recipe is meatless — it’s okay! If you’re a meat eater you may add the protein of your choice. I enjoy the meatless version…
I will let you in the secret ingredient right now — it’s cumin.
Serves 16
- 2 cans (28 ounces each) Italian stewed and peeled tomatoes (de-seed for Lectin-Free version, or use Pomi brand, in the box (no skin or seeds!)
- 1 can Black beans (for LF version, use Eden brand, already pressure cooked!)
- 1/4 cup Cilantro, fresh
- 4 Garlic cloves, diced
- 1 Green pepper, (remove skin, and seeds for LF version)
- 1 Red pepper, medium sweet (remove skin, and seeds for LF version)
- 1 Jalapeno pepper (remove skin, and seeds for LF version)
- 2 medium Onions, diced
- 1/4 cup Parsley, fresh
- 1 can Pinto beans (for LF version, use Eden brand, already pressure cooked)
- 4 Zucchini, medium (for LF version, substituent diced, raw sweet potatoes)
- 1 can Tomato sauce (for LF version, use Pomi brand)
- 2 tbsp Chili powder
- 1 tsp Salt
- 1 tbsp Sugar (or a healthy substitute, such as Stevia or Monk Fruit Sweetener)
- 1/4 cup Olive oil
- 1 tsp Cumin, ground
In a Dutch oven, saute zucchini (or sweet potatoes), onions and peppers in oil until tender. Add garlic; cook 1 minute.
Drain and rinse beans; add. Stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Delicious. Can’t wait to try it!
I’ve never put green or red peppers in my chili! Sounds delicious, will try this as soon as we get some cold weather, right now it’s a sunny 78* here in Las Vegas! Thanks!😘