Two Artists Chili
Karina’s Kitchen
We improvise our chili and no two are ever the same, but this is an approximation of yesterday’s recipe. Sometimes I’ll add a small can of baked beans to add a little sweetness. Then I up the heat with smoky chipotle or hot red pepper flakes. Sweet and hot is the number one combo in this house.
ingredients
- 1 1/2 cups vegetable broth
- 1 28-oz.can Muir Glen Fire Roasted Tomatoes, with juice
- 1 medium onion, peeled, diced
- 4-5 cloves garlic, minced
- 2 jalapeños, seeded, stemmed, diced
- 1 large yellow bell pepper, seeded, cored, diced
- 1 medium green bell pepper, seeded, cored, diced
- 1-2 medium carrots, sliced into coins
- 2 cups butternut or winter squash, diced
- 1 medium sweet potato, peeled, diced
- 1 15-oz. can black beans, rinsed, drained
- 1 15-oz. can pinto beans, rinsed, drained
- 1 teaspoon ground cumin, or to taste
- 1 teaspoon curry or chili powder, or to taste
- 1 teaspoon Old Bay Seasoning
- Pinch of sea salt
- Fresh ground black pepper
- Fresh chopped cilantro, parsley or sage, to taste
- Hot red pepper flakes, to taste
- 1 tablespoon balsamic vinegar, or lime juice
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