Smokey Rainbow Chili

Taste the rainbow, with a smokey twist! 🌈 This chili is a flavor explosion. 😋🔥

1. Introduction:

Smokey Rainbow Chili is a vibrant and hearty dish that brings together a medley of colorful vegetables, smoky spices, and rich flavors. Perfect for warming up on a chilly evening, this chili is a feast for the eyes and the palate.

2. Required Ingredients:

• 2 tablespoons olive oil
• 2 small zucchini, halved and cut into small chunks
• 1 red bell pepper, chopped (keep the pieces a bit big...helps to keep them crisp)
• 1 orange bell pepper, chopped
• 1 fresh jalapeno pepper, seeded and diced
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 (14 ounce) cans stewed tomatoes, with liquid (here is where I would have used fire roasted...they just don't exist here in Saudi)
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1/2 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

3. Step by Step:

Begin by sautéing the vegetables until tender, then add the spices and beans. Let the chili simmer for at least 30 minutes to allow the flavors to meld together. Taste and adjust seasonings as needed for the perfect balance of smokiness and spice.

Step 1: Brown the meat (optional)

If using meat, heat a little oil in a large pot and brown the meat thoroughly over medium-high heat. This will enhance the flavor of the dish. Once browned, remove the meat from the pot and set it aside for later.

Step 2: Add meat to veggies

Return the browned meat to the pot after the vegetables have been sautéed. This allows the meat to simmer and further absorb the flavors from the vegetables and spices. Stir well to combine all ingredients.

Step 3: Sauté the vegetables

Heat some oil in a large pot over medium-high heat. Add the diced zucchini, red bell pepper, orange bell pepper, jalapeno, minced garlic, and chopped onion to the pot. Cook for about 5 minutes, until the vegetables are slightly tender.

Step 4: Add tomatoes and beans

Pour the canned tomatoes (with their liquid) into the pot, followed by tomato paste, black beans, corn kernels, and kidney beans. Season generously with smoked paprika, chili powder, oregano, black pepper, and a pinch of cayenne pepper. Bring the mixture to a boil.

Step 5: Simmer the chili

Reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally to prevent sticking. If the vegetables are cut into larger pieces, you may want to extend the simmering time for a richer flavour and softer texture. The longer it simmers, the better the flavors meld together.

4. Serving Suggestions

Serve the Smokey Rainbow Chili hot, garnished with a dollop of sour cream, shredded cheese, or fresh cilantro. It pairs wonderfully with cornbread or tortilla chips for dipping.

5. Nutrition

Serving size: 8 servings, Calories: 218kcal, Protein: 9g, Fat: 5g, Carbohydrates: 36g, Fiber: 9g, Sugar: 8g, Cholesterol: 0mg, Sodium: 683mg

6. The Tasty Ending:

Smokey Rainbow Chili is a delightful and nutritious dish that's sure to impress. With its vibrant colors and bold flavors, it's a perfect meal to share with family and friends. Enjoy!