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Chili With Five Kinds Of Peppers

Chili With Five Kinds of Peppers recipe image
This hearty vegetarian chili is a symphony of textures and heat levels, crafted using five different kinds of peppers including jalape&# 195;±o, frying peppers, Hungarian wax, cheese peppers, and dried chilies. The dish relies on slow-simmered dried beansâÂÂblack, pinto, and kidneyâÂÂfor a thick, comforting base that absorbs the rich tomato and spice broth. Roasted cumin and fresh garlic add an earthy warmth, while the mix of fresh and dried peppers provides a gradual build of flavor that lingers without overwhelming the palate. ItâÂÂs the perfect weeknight supper or make-ahead meal for cold evenings, offering robust satisfaction without meat. Serve it hot with a dollop of sour cream or avocado for a creamy contrast to the smoky heat.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 267.8
Dietary: Gluten-free
Description
This hearty vegetarian chili is a symphony of textures and heat levels, crafted using five different kinds of peppers including jalape&# 195;±o, frying peppers, Hungarian wax, cheese peppers, and dried chilies. The dish relies on slow-simmered dried beansâÂÂblack, pinto, and kidneyâÂÂfor a thick, comforting base that absorbs the rich tomato and spice broth. Roasted cumin and fresh garlic add an earthy warmth, while the mix of fresh and dried peppers provides a gradual build of flavor that lingers without overwhelming the palate. ItâÂÂs the perfect weeknight supper or make-ahead meal for cold evenings, offering robust satisfaction without meat. Serve it hot with a dollop of sour cream or avocado for a creamy contrast to the smoky heat.
Ingredients
  • 1 Big Jalapeno
  • 2 Cuban Frying peppers
  • 1 Hot Hungarian,
  • 1 Long Cheese pepper
Directions
  1. 1
    Rinse 1 cup dried black beans, 1 cup dried pinto beans, and 1 cup dried kidney beans; soak them in plenty of water overnight or for at least 8 hours.
  2. 2
    Drain the soaked beans and place them in a large pot; cover with fresh water and bring to a boil, then reduce heat and simmer until tender, about 1 to 2 hours.
  3. 3
    While beans cook, roast 2-3 teaspoons of cumin seeds in a dry frying pan over medium heat until fragrant; set aside to cool and grind if desired.
  4. 4
    Finely chop 2 onions (white and yellow) and 3 garlic cloves; heat olive oil in a large skillet or the same pot (after removing beans if needed) and sauté onions until translucent.
  5. 5
    Add the chopped garlic and cook for another minute until aromatic.
  6. 6
    Chop the jalapeño, frying peppers, Hungarian pepper, cheese pepper, and any dried chilies; add them to the skillet and sauté with the onions and garlic until softened.
  7. 7
    Dice 3 large beefsteak tomatoes or 8 Roma tomatoes and add them to the pan; cook until the tomatoes break down and become soft, about 10 minutes.
  8. 8
    Drain the cooked beans, reserving some of the cooking liquid; add the beans back to the pot with the vegetable mixture.
  9. 9
    Pour in enough reserved bean liquid to cover the ingredients by about an inch.
  10. 10
    Stir in the roasted cumin, coriander, oregano, salt, and pepper to taste.
  11. 11
    Reduce heat to low and simmer the chili uncovered for another hour, stirring occasionally, until the flavors meld and the consistency thickens to your liking.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 267.8kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 2.2g12%
Cholesterol 10.8mg4%
Sodium 275.5mg12%
Total Carbohydrate 49.9g17%
Dietary Fiber 19.2g77%
Sugars 3.6g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, vegetarian, beans, peppers, slow-cooked, spicy, comfort food, hearty, smoky, tomato, cumin, garlic, onion, dried beans, simmered, warm, meal prep, plant-based, rustic, layered flavors
Read it online: https://www.chefs-mate.com/recipe/chili-with-five-kinds-of-peppers/