This is the BEST chili I’ve ever made. And I’ve made a lot of chili! The secret? I fire-roasted all the chilis over a flame on my stove and I used fire-roasted tomatoes. What a difference that makes.
The chili at Zinc Cafe in Laguna is really good and I must admit that was the inspiration behind this dish, but you know what…I like mine better! I had been eating at the Zinc for more than 10 years before I realized it was vegetarian. Well, this chili goes one step farther…it’s vegan! So as I always say when I make a vegan dish (usually by accident) this one’s for you, Janine and Carey!
- 1 red pepper
- 1 green pepper
- 1 Anaheim chili
- 1 jalapeno
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 TBS olive oil
- 1 1/2 tsp chili powder, divided
- 1 1/2 tsp cumin, divided
- 1 tsp fajitas seasoning
- 30 oz. fire roasted tomatoes, with juice
- 2-10 oz. Rotel tomatoes with green chiles
- 30 oz. black beans, rinsed and drained
- 40 oz. pinto beans, rinsed and drained
- 30 oz. kidney beans, rinsed and drained
- grated cheddar cheese
- green onions
- sour cream
***I like to serve it with my favorite Have’a Corn Chips.***
First comes the fun part–burning peppers until they’re black.
I started with the jalapeno and Anahiem chili. Just put them right on the flame.
The green pepper took a while. Be patient, they need to be completely black.
Here’s the red one, but not done yet. When they’re all black, remove and put into a brown paper bag. Let rest until cool.
Make sure you use gloves when you clean and cut them. I had a really bad burn with my Hatch chilis a couple months ago.
Here’s what they look like when you peel off all the charred skin.
Remove most of the seeds and stems.
Cut into bite size pieces.
Add 2 TBS olive oil to a large pot and add onion and 1/2 tsp chili powder and 1/2 tsp cumin. Stir and cook until onion is translucent, about 5 minutes.
Chop fire-roasted tomatoes into bite size pieces and add to pot. Stir and add Rotel tomatoes and chilis.
Stir in all the peppers.
Add all the beans. Stir again and add 1 tsp cumin, 1 tsp chili powder and 1 tsp fajitas seasoning.
Bring to a boil then reduce to simmer and cook over low heat for at least two hours. Spoon into bowls and garnish with your favorite toppings. Like so many of my favorite things to make, it freezes well. As always, Enjoy!
Here’s a big Laguna Beach welcome to my newest readers in Belarus and Myanmar! Remember you can read all about my town at Stu News.
Categories: Main Dishes
Tags: 3 bean chili, fire-roasted chili, red hot chili, vegan chili