With summer sneaking up on us, most swap out their chili pots for mac salad containers, but who says chili has to be a winter dish? Certainly not us! Did you know that spicy foods can actually cool you down in hot weather? Why do you think that so many cultures in hot locations revolve around spice? According to the Huffington Post, spicy foods make you sweat, which helps you cool down. Sounds backwards, but it is true! Eating or drinking something cold actually raises your body temperature to make up for your plummeting internal temperature.
So now that chili is going to be your favorite summer dish, see how Chef Sacco makes Grainful's Vegetarian Chili!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 3 – 4
¼ cup steel cut oats
2 Tbsp quinoa
3 Tbsp olive oil
1 cup onions, yellow, medium dice
½ cup green bell peppers, medium dice
½ cup red bell peppers, medium dice
1 ea chipotle pepper in Adobo sauce (substitute with 1 Tbsp chipotle hot sauce)
½ cup canned crushed tomatoes
½ cup canned diced tomatoes with juice
2 Tbsp tomato paste
2 cups water
1 cup canned black beans, strained and rinsed with cold water (substitute with pinto, kidney or red beans)
1/3 cup frozen corn kernels or for a sweeter taste use fresh corn
Combine spices in small bowl:
1 tsp ancho chili powder
1 ½ tsp dark chili powder
1 ½ tsp cumin
¾ tsp garlic powder
2 tsp minced onions
1 ½ tsp smoked paprika
3/8 tsp salt
Heat oil in a medium sauce pot (medium heat). Add onions and cook until translucent. Add chipotle pepper, using a whisk stir and mash the chipotle until it breaks up into small pieces. Add peppers, stir until peppers are coated in oil. Add spices, quinoa and oats, stir. Add diced tomatoes, crushed tomatoes, tomato paste, water and stir. Bring to a boil, lower heat and simmer for 25 minutes, stirring every 3 minutes to keep oats from sticking. Add beans and corn kernels and stir. Cook for 3 more minutes and serve.
Top with green onions and sprinkle with shredded cheddar cheese.