Recipe by PaulaG
No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.
Top Review by evelyn/athens
Our hands-down favourite contest entry! Besides being dead easy to make, with excellent instructions, I got to use my crockpot and made a terrific-tasting, healthy meal for my family, that we all enjoyed. The chili was well-flavoured and hearty and, served with the freshly-baked tortilla chips and toppings, truly delicious. Having made a couple of other contest entries before this one, that didn't go over so well, the family was not thrilled with the idea of beans for dinner. Well, this recipe will be made over and over again as no one could fault it in any way (and I'm including 3 sometimes-fussy kids in this review). Thank you for making dinner delightful!
- olive oil
- 1 large yellow onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 medium red pepper, seeded and chopped
- 1 medium green pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 4 garlic cloves, crushed and chopped
- 1 cup vegetable stock
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can dark red kidney beans, rinsed and drained
- 1 (14 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon sugar
- salt and pepper
- 12 corn tortillas
- 1 -2 cup sharp cheddar cheese, shredded
Chunky Avocado Salsa
- 1 medium avocado, diced
- 2 green onions, sliced
- 1 large jalapeno pepper, seeded, minced
- 2 garlic cloves, minced
- 1 roma tomato, diced
- salt and pepper, to taste
- lemon juice
Directions See How It's Made
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.