Baby it’s cold outside. That means steaming bowls of hearty chili at the Wilson’s.

Beans are one of Dr. Fuhrman’s six super foods. Today I share a chili recipe I’ve concocted over the years. It can be adjusted to suit your taste. I usually double the recipe below to make a large pot to serve several meals.

Vegetable Chili

1 large sweet onion, diced

2 stalks of celery, chopped

2 carrots, chopped or coarsely grated

½ each red, green, and yellow pepper, chopped

1-2 cloves of garlic, minced

3 cans of different beans, drained (black beans, garbanzo, pinto, kidney, etc.)

1 can baked beans

2 large can of diced tomatoes

1 Tbsp. of canned chipotle pepper in adobe sauce*

1/2 small can of tomato paste

1 Tbs. chili powder

1 bay leaf

1 Tbsp. of liquid smoke

2 Tbsp. of barbecue sauce

1/2 package of frozen corn

Salt and pepper to taste

Saute fresh vegetables in a small amount of oil or water until tender. I add some salt while the vegetables cook. Stir in the rest of the ingredients. Simmer 25 minutes. Taste and adjust your seasonings to make it sweeter, hotter, smokier, or saltier according to your preference. Serve hot with cornbread, crusty bread, or crackers.

Grains complement legumes to make a complete protein. My son likes to eat his chili over brown rice.

*I puree and freeze cans of chipotle peppers in adobe sauce. I use a tablespoon as needed. You can also use canned tomatoes with chili peppers or season with cayenne pepper.

Comment: Click here to share your favorite cold weather food.

Deborah W. Wilson

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