Why is it that whenever you add cinnamon to anything — chocolate cake, cookies, chili — it suddenly becomes mexican? Well, following that tradition this sombrero-wearin’ chili is even more unique due to the guest appearance of smoked paprika! Yum.
In this recipe, it calls for canned beans, because, lets face it — most people are lazy. If you’re not one of these lazy, canned bean buyers, good for you! Sub in two cups of soaked and cooked beans for each can.
You will need:
- 1 (15 oz) can of kidney beans
- 1 (15 oz) can of white beans or garbanzos
- 1 (28 oz) can of diced tomatoes
- 1 ( 6 oz) can of tomato paste
- 2 qts low sodium veg broth (or make your own!!)
- 1/2 cup bulgur wheat
- 2 cups chopped mushrooms, any kind
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup zucchini, diced
- 3-4 tbsp chili powder
- 1 tbsp cumin
- 1/4 tsp cinnamon
-1 tsp smoked paprika
- 1/2 tsp cayenne (more or less to taste)
- 1 tsp salt
Sautee onions, chili powder and cumin with olive oil for 5-8 minutes, until onions are soft. Add carrots, celery, zucchini, mushrooms, beans, tomato paste, diced tomatoes, veg broth, salt, smoked paprika, cayenne and cinnamon. Bring to a boil. Lower to a simmer, covered, and cook for 1-2 hours. I have even simmered for up to 4 hours. The longer you cook it, the tastier it becomes. But if you’re impatient, I understand. If you can’t hold your horses (what does that even mean anyways?!) you may need to simmer for the last fifteen minutes uncovered to let some liquid cook off. I trust you to use your noggin’ on this one.