The Spiciest Chili I Have Ever Made

Soup months are the best months even if you mess up a recipe and end up with spice death-defying chili recipes on the weekdays. I tried to make the Tasty Protein Packed Chili recipe last week, and in my mental math acrobatic attempt to half the recipe to four servings, I made a fatal mistake. I didn’t half the chili powder nor the jalapeno amount. Oops. That said, I was still left with an insanely delicious chili with a great flavor, packed with protein and healthy fats to make at least four nights of my week extra hot and spicy. I have correctly halved and adapted the recipe so that you won’t have as rough of a time as I did. So enjoy 🙂

Ingredients

  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 diced onion
  • 1 red bell pepper, diced
  • salt and pepper
  • 1/2  jalapeno
  • 1/2 tbsp cayenne
  • 2 tbsp chili powder
  • 4 tomatoes cubed
  • 28oz crushed tomato
  • 2 cups of water
  • 1 vegetable boullion cube and/or vegetable broth
  • 1 sweet potato diced
  • Leftover veggies (brussel sprouts for me)
  • 1.5 cups quinoa
  • 1 cup kidney beans
  • 1 cup black beans
  • 1 cup chickpeas
  • 1 cup corn
  • For garnishes: yogurt, lime juice, cilantro, avocado
  1. Start by prepping your ingredients: garlic cloves, onion, red pepper, jalapeno, tomatoes, sweet potatoes, veggies and strain your beans
  2. Heat up your pot (and make it a big one) – add in the oil, garlic, onion, pepper, jalapeno, salt, pepper, cayenne pepper, and chili powder – and saute! (until cooked)
  3. Add in the tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, black beans, chickpeas, corn and sweet potato
  4. Bring it to a boil
  5. Simmer for 30-40 minutes
  6. Keep tasting throughout. One tip that I found really useful in this was adding in more starch the spicier the chili got and tried to balance it out
  7. Then add on your garnishes of lime juice, cilantro, and avocado and eat 🙂
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