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Confetti Chili

March 4, 2010 Print This Post Print This Post

I’ve had chili on the mind lately. Its such a good hearty comfort food for a cold day. The end of winter is quickly approaching as we steady into 60 degree weather. I was flipping through my copy of The Food You Crave by Ellie Krieger and saw this recipe. And I knew I wanted to make this. Its definitely different than my usual go-to Texas Style Chili recipe. I love the use of the chipotle chiles in this recipe, rather than the typical chili powder. They had a great flavor and bit of kick. The original recipe calls for 1 chile but we use two. If I were making a batch solely for hubby, I know that he would love it if I packed 3 in there but I know 3 is more than I’d care for. Start with 1 to play it safe and see what you think but two is our magic number.

Oh and don’t you just love the color? I love that this hearty and filling Chili but packs in a few extra veggies. Definitely give this one a try while its still cool outside!

Confetti Chili

1 Tbsp olive oil
1 small onion, diced
1 medium red bell pepper, seeded and diced
1 medium carrot, diced
2 tsp ground cumin
1 tsp ground coriander
1 lb. lean ground beef
1 (28-oz) can no-salt-added crushed tomatoes, with their juices
2 cups low-sodium beef or vegetable broth
1-3 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce
1/2 tsp dried oregano
1 (15.5-oz) can black beans, preferably low-sodium, drained and rinsed
1 (15.5-oz) can kidney beans, preferably low-sodium, drained and rinsed
1 1/2 cups corn kernels
Salt and freshly ground black pepper to taste

Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, bell peppers, and carrots. Cook, stirring occasionally, until softened, about 10 minutes. Add cumin and coriander and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is evenly browned. Stir in tomatoes, broth, chipotle chiles and adobo sauce, and oregano. Bring to a boil. Reduce the heat to medium-low and cook, stirring from time to time, for 30 minutes. Stir in the beans & corn and continue cooking, covered, 15- 20 minutes longer, until the chili is nicely thickened. Season with salt and pepper as desired.

Source: Adapted from The Food You Crave by Ellie Krieger, 2008.

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{ 7 comments… read them below or add one }

michelle March 4, 2010 at 4:18 pm

This looks good, I have never tried using chipotle chiles in my chili. I also wanted to let you know that I think your photos are always amazing!

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ashley March 8, 2010 at 10:23 am

thanks michelle!

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redkathy March 5, 2010 at 12:37 am

It is great chili weather, probably the only good thing about this winter! A beautiful, comforting display. I adore chipotle in adobo sauce, such a great flavor.

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Angie March 5, 2010 at 4:03 pm

Looks very good, sometimes I add corn in my chili too, but haven’t ever done carrots, I’ll have to try.

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peabody March 5, 2010 at 6:30 pm

I make this one for my husband often. I like to throw chorizo in the mix as well. Makes it spicy and a little less good for you, but, hey makes the hubby happy.

I love how colorful it is.

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Jessica March 7, 2010 at 9:30 pm

First of all, that picture is beautiful! Second, it looks and sounds delicious! I starred it in my GR!

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Cathy - wheresmydamnanswer March 9, 2010 at 7:22 pm

WOW your picture just jumps off the screen!! I cannot wait to make this one! Looks so DAMN tasty!

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