2- 28 ounce cans diced tomatoes
2 Tablespoons olive oil
2 to 3 cups onions, ½ inch dice
2 carrots, diced
2 stalks celery, diced
3 Tablespoon chili powder
1 package CuisineMentor African Piri-Piri Spice Blend
3 cloves garlic, minced
15 oz can Vegetable Broth
2 large sweet peppers (red, yellow, or green bell peppers or other sweet peppers), seeded and sliced in ¼ inch rings
1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed (see note below)
1 bunch cilantro, minced
1 cup frozen corn, thawed. (optional)
grated pepper jack or cheddar cheese
diced sweet onion
Piri-Piri oil (Recipe on Spice Package)
Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses. Set aside.
Heat oil in large casserole or Dutch oven over medium heat. Add onions, carrots, celery and sauté until soft about 5 minutes. Add chili powder, African Piri-Piri Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, vegetable broth, peppers, salt and bring to a simmer. Cover, reduce heat to low and simmer stirring occasionally, about 1 hour.
Add beans, stir, bring back to simmer, cook gently about 5 minutes. Stir in cilantro and corn. Season with salt and pepper.
Serve in deep bowls with garnishes. For extra heat add prepared Piri-Piri pepper oil to taste along with garnishes. Serve with corn bread.
Makes 10 servings.
Note: You can use a combination of pinto, kidney, black and garbanzo beans in the chili.
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