Large Pot Chili Recipe
Description
This large pot chili recipe is perfect for feeding a crowd. It is hearty and full of flavor, with a thick and rich chili that is sure to satisfy. The combination of beans, tomatoes, and spices makes this chili a real crowd pleaser. Plus, it's easy to make and can be customized to suit your own tastes. Whether you like it hot and spicy or mild and flavorful, this large pot chili recipe is sure to be a hit with your family and friends.
Prep Time
This large pot chili recipe takes about 10 minutes to prepare. This includes chopping the vegetables, measuring out the spices, and assembling the ingredients. The good news is that once you have the chili assembled, it requires minimal effort to cook. All you need to do is give it a stir every now and then and let it simmer until it's done.
Cook Time
The chili needs to simmer for about 1 hour to fully develop the flavors. During this time, you should check the chili every 15 minutes or so and give it a stir to prevent it from sticking to the bottom of the pot. Once the chili is cooked, it should be thick and rich in flavor.
Ingredients
This large pot chili recipe requires the following ingredients: 2 tablespoons of olive oil, 1 large onion, diced, 2 cloves of garlic, minced, 1 green bell pepper, diced, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, 1 (14.5 ounce) can of diced tomatoes, 1 (15 ounce) can of kidney beans, drained and rinsed, 1 (15 ounce) can of pinto beans, drained and rinsed, 1 (15 ounce) can of black beans, drained and rinsed, 1 (4 ounce) can of diced green chilies, and 2 cups of vegetable broth.
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is softened.
2. Add the bell pepper, chili powder, cumin, oregano, and salt to the pot and stir to combine. Cook for another 2 minutes, stirring occasionally.
3. Add the diced tomatoes, kidney beans, pinto beans, black beans, green chilies, and vegetable broth to the pot. Stir to combine and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
5. Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced onions, and diced jalapenos. Enjoy!
Equipment
For this large pot chili recipe, you'll need a large pot, a cutting board, a sharp knife, and measuring spoons.
Notes
This chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop for a quick and easy meal. You can also freeze the chili for up to 3 months.
Nutrition: Per Serving
Calories: 287, Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 859mg, Carbohydrates: 46g, Fiber: 10g, Sugar: 6g, Protein: 15g
Recipe Tips
This large pot chili recipe is very versatile. If you like your chili spicier, you can add more chili powder and diced jalapenos. For a milder chili, simply reduce the amount of chili powder and omit the jalapenos. You can also use different types of beans if you prefer. For a vegetarian chili, simply omit the meat and use vegetable broth instead of chicken broth.
If you want to make the chili ahead of time, you can prepare it up to a day in advance and store it in the refrigerator. Reheat the chili on the stovetop over medium-low heat until it's hot and bubbly.
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