Sweet and Spicy Chili
Michelle deBock
ingredients
- 2 tsp. canola oil
- 2 small onions, finely chopped
- 1 medium orange bell pepper
- 3 cloves garlic, minced
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- 1 bay leaf
- 1 4.5 oz. can diced green chilies
- 1 tsp. salt
- 3/4 cup vegetable broth
- 1 14.5 oz. can diced tomatoes
- 1 14.5 oz. can kidney beans, undrained
- 1 14.5 oz. can black beans, undrained
- 1 cup frozen corn
- 1 tsp. hot sauce
- 2 Tbsp. barley malt
- 1/2 tsp. unsweetened cocoa
directions
- 1
In a large pot over medium-high heat, add canola oil. Add chopped onions, bell pepper, and garlic. Saute onion until translucent, about 5 minutes
- 2
Add chili powder, cumin, oregano, bay leaf, green chilies, and salt. Stir until vegetables are evenly coated.
- 3
Ad vegetable broth, tomatoes, and beans (with their liquids, and frozen corn. Stir thoroughly.
- 4
Add remaining ingredients and stir thoroughly. Cook over medium-low heat for at least 30 minutes. Serve hot, garnish with avocado cubes, cheese, and sour cream.
Source: Michelle
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