Smoky BBQ Chili

meemo88
meemo88 Posts: 436 Member
edited November 8 in Recipes
Yield: 5 cups

Ingredients:
1 tsp extra virgin olive oil
1 sweet onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
2.5 tbsp chili powder, or to taste
1 tsp ground cumin
1 tsp smoked paprika (optional)
1/4 tsp cayenne pepper (or crushed red pepper flakes)
1/2 cup dry/uncooked black eyed peas
3/4 cup dry/uncooked black beans
6 cups vegetable broth
1 (28-oz) can diced tomatoes, liquid drained
2 tbsp tomato paste, to thicken
1 tbsp chia seeds (or ground flax), to thicken
1 cup frozen corn
2 tbsp your fav BBQ sauce
1/2 tsp kosher salt, or to taste
couple handfuls of chopped spinach, or other greens like collard, kale, etc


Didn't put it in the recipe builder to find out how many calories it is, because we all use different brands; however feel free to add or delete ingredients as you wish, but I would keep the spices and bbq sauce in there because that's what gives the smokey bbq flavor.

Enjoy! Let me know if you make it....I'm going to make it this weekend...

Replies

  • meemo88
    meemo88 Posts: 436 Member
    bump
  • cindyj7
    cindyj7 Posts: 339 Member
    It would be helpful to me to have the cooking instructions as well as the ingredients.
  • meemo88
    meemo88 Posts: 436 Member
    1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.
    2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.
    3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.
    4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.
    5. About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.
    Note: You can probably use canned beans, but you won’t need as much broth. I would add it slowly.
  • Mygsds
    Mygsds Posts: 1,564 Member
    What a great recipe for these cold days. Thank you so much for posting..
  • meemo88
    meemo88 Posts: 436 Member
    :D
  • jasonmh630
    jasonmh630 Posts: 2,850 Member
    Sounds good! Only thing I'd change is I'd add some meat. Chili is not chili without some sort of meat... Maybe some ground turkey or lean ground beef (or cubed)
  • dfranch
    dfranch Posts: 207 Member
    jasonmh630 wrote: »
    Sounds good! Only thing I'd change is I'd add some meat. Chili is not chili without some sort of meat... Maybe some ground turkey or lean ground beef (or cubed)

    I use lean ground beef and chop up a little sirloin steak as well.
  • cindyj7
    cindyj7 Posts: 339 Member
    Sounds great! I'm with jasonmh630, and will be adding meat of some kind. Thanks for sharing. :)
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