Last Tuesday, I found myself staring into the abyss that is my refrigerator, wondering what on earth I could whip up for dinner. You know those nights when you just can't muster the energy to make anything extravagant but still crave something warm and satisfying? That's when Smokey Rainbow Chili came to the rescue. Packed with colorful veggies and a kick of spice, this dish not only brightens up your plate but also your soul. Perfect for a chilly evening or when you need a bit of comfort without the fuss. It's like a cozy blanket in a bowl, making it totally worth the little effort it takes to make.
What You'll Need
I bet you already have most of these tucked away in your pantry, just waiting to be transformed into something magical. Here's what you'll need:- 2 tablespoons of olive oil
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 large orange bell pepper, diced
- 1 diced fresh jalapeno pepper
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 1 can (14.5 ounces) of stewed tomatoes with liquid
- 1 can (6 ounces) of tomato paste
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of whole kernel corn, drained
- 1 can (15 ounces) of red kidney beans, drained and rinsed
- 1 tablespoon of smoked paprika
- 2 tablespoons of chili powder
- 1 teaspoon of dried oregano
- 1/2 teaspoon of black ground pepper
- 1/4 teaspoon of cayenne pepper (or more if you're feeling brave!)
How to Make Smokey Rainbow Chili
- In a large pot, heat the olive oil over medium-high heat. You want it shimmering, not smoking.
- Add the zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook them for about 5 minutes or until they’re just tender and the kitchen smells like heaven.
- Pour in the stewed tomatoes with their liquid and stir in the tomato paste until it dissolves evenly, giving you a beautiful, rich base.
- Add the black beans, corn, and kidney beans, mixing them well into the tomatoey goodness.
- Sprinkle in the smoked paprika, chili powder, oregano, black pepper, and cayenne. Each stir should reveal a little rainbow of color and promise of flavor.
- Bring the pot to a boil. Keep an eye out for those bubbling edges that signal it's time to turn the heat down.
- Reduce the heat to low and let it simmer for about an hour, stirring occasionally. If your veggie chunks are on the larger side, you might want to let it simmer a bit longer until they’re perfectly tender.
Cook's Notes
Here's the deal: the longer you let this chili simmer, the deeper the flavors get, so if you've got the time, let it do its thing. But if you're in a rush, 30 minutes of simmering can still do wonders. Just taste as you go and adjust the seasoning to your liking. If you like your chili super thick, reduce the simmering time or add a bit less liquid from the tomatoes. Got leftovers? This chili tastes even better the next day. Just pop it in the fridge for up to 3 days, or freeze it for a rainy day. When reheating, you might need to add a splash of water or broth to get it back to the perfect consistency.Make It Your Own
- Want some meat in there? Brown a pound of ground beef or turkey, and add it in after sauteing the veggies.
- For a vegan protein boost, throw in some crispy tofu cubes once the chili is done simmering.
- Craving more heat? Add an extra jalapeno or a splash of hot sauce to dial up the fire.
- If you’re a fan of smoky flavors, double up on the smoked paprika or add a drop of liquid smoke.