Craving a hearty, flavorful chili that captures the vibrant spirit of Mexico? Look no further! This easy-to-follow recipe delivers a restaurant-quality Mexican chili right to your kitchen table, without the fuss or the hefty price tag. Forget bland, watery chili; this recipe boasts a rich, complex depth of flavor thanks to a blend of smoky chipotle peppers, sweet corn, and juicy tomatoes. We've carefully balanced the spice level to be satisfying without being overwhelming, making it perfect for chili lovers of all experience levels. This recipe also prioritizes healthy ingredients, using lean protein and minimizing added oils.
Get ready to experience a chili so delicious, it will become your new go-to comfort food. This recipe is perfect for a cozy weeknight dinner or a vibrant weekend gathering. Forget takeout; this recipe is surprisingly quick and simple to prepare, and the delicious aroma will fill your kitchen in no time. Let's dive into the step-by-step instructions to create this incredible Mexican chili masterpiece!
Tools Needed
- Soup Maker
- Pan
Ingredients
- Ripe Tomatoes: 5-6
- Kidney Beans: 1/2 cup (boiled)
- Onion: 1/2 cup (chopped)
- Ginger: 2 small pieces
- Garlic: Crushed (amount unspecified)
- Bell Peppers (three colors)
- Corn
- Sugar
- Pepper Powder
- Tomato Ketchup
- Red Chili Sauce
- Salt
- Red Chili Powder: 1/2 amount
- Chili Flakes
- Chili
- Cilantro
- Water: 2 cups + 3 cups (if using tomato puree)
- Tomato Puree: 1 cup (optional)
Step-by-Step Instructions
Step 1. Prepare the Tomato Base
- Roughly chop the tomatoes. Prepare tomato soup using a soup maker. Add tomato pieces, salt, ginger, and 2 cups of water to the soup maker. Blend on the smooth mode for 19 minutes.
- While the soup is making, roast the tomatoes and bell peppers directly on a gas flame. Once cooled, finely chop them.
- Add the prepared tomato soup to the chili mixture. If using tomato puree, add 1 cup of puree and 3 cups of water. Bring to a boil.
Step 2. Sauté Vegetables and Build Flavor
- In a pan, sauté onions, crushed garlic, and ginger. Add bell peppers and corn; cook until softened. Add sugar, pepper powder, chopped tomatoes, tomato ketchup, and red chili sauce. Mix well.
Step 3. Incorporate Beans and Season
- Stir in the boiled kidney beans. Mash slightly and mix thoroughly. Season with salt, half the amount of red chili powder, chili (optional), chili flakes, and any other desired seasonings.
Step 4. Combine and Simmer
- Simmer for about 6 minutes. Garnish with cilantro before serving.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Soaking kidney beans for 5-6 hours before cooking will make them softer and tastier.
- Adjust the amount of chili powder and chili flakes to your preferred spice level.
Nutrition
- Calories: approximately 400-500
- Fat: 8-12g
- Carbs: 70-85g
- Protein: 15-20g
FAQs
1. Can I make this chili vegetarian/vegan?
Absolutely! Omit the beef and substitute with 1-2 cans of drained and rinsed black beans or lentils for a hearty vegetarian chili. For a vegan version, ensure your broth is vegetable-based and check all other ingredients for animal products.
2. How can I adjust the spice level?
Start by using less chipotle pepper in the recipe. You can also add more or less chili powder to your preference. If you want extra heat, add a pinch of cayenne pepper at the end. Taste and adjust as needed!
Enjoy your delicious and healthy homemade Mexican chili! This recipe is a guaranteed crowd-pleaser, perfect for sharing with friends and family. Now that you’ve mastered this recipe, feel free to experiment with different toppings and variations to make it your own.