Chili Con Fetti

By popular demand, I have typed up the recipe for the only chili I've ever made.  I wanted it to be different, accommodating of diets and tastes, and of course I wanted it to be delicious.  In my opinion, this chili was a complete success.  To the dismay of many, this is a meatless chili.  What's more, it's vegan!  That's not to say you can't spoil that by adding sour cream, cheese, and bacon bits when you serve it; in fact, I would recommend doing all of those things.  Still, this is the prettiest chili I've ever seen, and I've never liked another chili more.   I credit the cinnamon with giving this chili a very satisfying flavor; I don't miss the meat in this chili.

Here's the recipe:

Chili Con Fetti

Ingredients:

Beautiful Bell Peppers

1 Tbsp Extra Virgin Olive Oil

1 Large Onion, diced

1 Head of Garlic, degermed and minced

1 Red Bell Pepper, diced

1 Orange Bell Pepper, diced

1 Yellow Bell Pepper, diced
1 Green Bell Pepper, diced

1 Can (15 oz) of Black Beans, drained and rinsed

1 Can (15 oz) of Red Kidney Beans, drained and rinsed

1 Can (15 oz) of Pink Beans, drained and rinsed

1 Can (15 oz) of Cannellini Beans, drained and rinsed

2 Cans (15 oz) of chopped tomatoes

2 ½ Cups of Frozen Corn

3 Cups of Water (substitute stock, or other flavored liquid if that's what you're into)

1 Small Can of Chipotle in Adobo Sauce – mince the chipotles and reserve the adobo sauce

1 Tbsp Brown Sugar

1 tsp Chili Powder

1 tsp Nutmeg

1 tsp Oregano

1 tsp Allspice

1 tsp Cinnamon

½ tsp Cloves

Salt, Pepper

Notes:

When choosing ingredients, the more colorful the better. You can substitute different colors of peppers, different kinds of beans, and even add things like peas, carrots, or squash if you're so inclined. It is important that all of your ingredients are relatively uniform in size, in order to cook evenly and allow every spoonful of chili to have a colorful array of flavors.

To be honest, I didn't measure the spices. I've given my guesses as to how much I use, but it depends on your taste. If you are unsure of how much allspice, for example, suits your taste, this is a good opportunity to experiment. When you're ready to spice your chili, start by tasting a small bit of each spice. If you don't like a spice at all, rinse your mouth with water, make a mental note, and throw away the whole jar. Then start adding by the ¼ or ½ teaspoon. Most of the spices listed will lend a full, earthy flavor, so you really can't go wrong. If the taste leaves your tongue too quickly (I describe this as a “hollow” taste), add salt. Too spicy or muddy? More brown sugar. Not spicy enough? Add more adobo sauce. Too Christmas-y? More Oregano. Too Pizza-y? More Chili Powder. Good, but not great? More cinnamon.
 I used 2 of the chipotles and about 2 tablespoons of adobo sauce when I made it, and that gave it a nice tingle, similar to Medium salsa.  You can adjust accordingly.

Directions:

Heat a large stock pot on medium. When pot is hot, add Extra Virgin Olive Oil, Onion, and a pinch of salt. When onions are soft, add garlic and cook for a minute. Add the diced bell peppers, a pinch of salt, some black pepper, and give it a stir. After a few more minutes, turn up the heat to medium-high and add your beans, tomatoes, corn, and as much chipotle and adobo sauce as you feel comfortable with. Add black pepper, brown sugar, chili powder, nutmeg, oregano, allspice, cloves, and cinnamon conservatively Add enough water (or stock) to cover all the ingredients (about 3 cups), give it a stir, and cover the pot. When it starts to simmer, turn the heat down and uncover. Allow the chili to simmer for about 2 hours, stirring occasionally. When the liquid has reduced to a good consistency, reduce the heat to just keep it warm while you adjust the spices to your taste. Follow the notes above if you're looking for spice advice. Stir and taste the chili often, but don't burn yourself. If it's not the best chili you've ever had, add something and taste it again.

The bright colors serve to warn you that this chili packs a punch