Making chili every fall and winter is a past-time in our house. A delicious one where Jeremy and I trade-off making our house smell amazing and our bellies happy.
In previous years Jeremy has surprised our taste buds with fresh ginger and even peanut butter.
They were both uniquely amazing.
Today’s chili challenges both of those previous chili recipes with its bold and sassy inclusion of ingredients.
Sassy
/ˈsasē/ adjective • informal
1. lively, bold, and full of spirit; cheeky.
With ingredients like ginger, chocolate, and cinnamon this seasonal favorite says, “I’ll show you! I’ll use all the things! And it will be tasty af!”
And I’m not going to argue. It was tasty. I won’t even ask it to check it’s attitude at the door. Nope.
Depending on how small you dice the ginger it spreads out throughout the dish adding a subtle yet distinct flavor. The baking cocoa and cinnamon work with the tomatoes to add a smooth rich flavor.
A glass of red wine would be great with a big bowl of this sassy chili.
Sassy Chili
- Serving Size: 1-2 cups
- Calories per serving: 134
- Fat per serving: 1 gram
Ingredients
- 2 bags of freezer beans or 2 cans of beans, drained and rinsed
- 3 • 15 ounce cans of diced tomatoes
- 2 cups vegetable broth
- 2 celery sticks, chopped
- 1 carrot, chopped
- 1 medium onion, chopped
- 5 garlic cloves, diced
- 1 1/2 inch of ginger, peeled and diced
- 1 red pepper, chopped
- 1/2 green pepper, chopped
- 1/2 zucchini, chopped
- 1 cup frozen corn
- 3 tablespoons chili powder
- 2 tablespoons baking cocoa powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1-2 teaspoons salt
- sprinkle of cinnamon
- water for sautéing
Instructions
- Prep vegetables and prepare the following 3 bowls of ingredients. Bowl #1: celery, carrot, onion, garlic, and ginger. Bowl #2: red pepper, green pepper, zucchini, frozen corn, and frozen beans. Bowl #3: chili powder, cocoa powder, cumin, paprika, oregano, salt, and cinnamon. Next open the 3 cans of diced tomatoes. Empty one of the cans into a personal blender cup and blend until smooth. Set aside.
- Everything is ready! Let's get cooking!
- Add a small layer of water to a 4 quart (or 3.8 liter) pan. Turn heat to medium and when the water is simmering empty bowl #1 into the pan. Sauté until tender and onions are translucent—about 5-7 minutes. Add in bowl #3 and evenly mix to disperse all of the spices. If needed add a little more water to keep things from sticking. Cook for 2-3 minutes.
- Finally add in bowl #2, the two cans of diced tomatoes, the blended tomato sauce, and 2 cups of vegetable broth. Bring to a boil, breaking up beans with a wooden spoon as they thaw. Turn heat down to low and simmer for 30-45 minutes. Feel free to add in more broth if you prefer a thinner chili. Remove from heat and serve. Garnish with fresh cilantro, green onion, or fresh cut avocado.
Notes
Additional nutritional information || Fiber: 8 g - Protein: 6 grams - Vitamin A: 77% - Vitamin C: 58% - Calcium: 10% - Iron: 18% - Folate: 23% - Vitamin b6: 21% - Zinc: 8%
Using our famous-in-our-house freezer beans made things super easy. I just opened the bag and slid the frozen hunk of bean into the pot. And like all chilis we make, we used what was on hand. A little of this, a half of that, and a few cans of that.
This chili only lasted two days in our house before it disappeared for good. 
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!
Thanks for stopping by, I know you’ll enjoy this as much as we did! xx
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