Feeding a Crowd

Seasonal Eats


Minnesota Winter Chili


2 tablespoons Coconut oil or olive oil

2  Garlic cloves 

1 cup Onion Finely chopped

8-10 Medium mushrooms Finely chopped

1/2 cup  Green bell pepper finely chopped

1/2 cup Red bell pepper finely chopped

1/2 cup Carrot finely chopped

1  Jalapeno pepper seeded and minced (optional)

1 cup frozen corn kernels

1 teaspoon Ground cumin

1/2 teaspoon Ground Coriander

2 tablespoons Chili powder

2 teaspoons Sea Salt

1/2 teaspoon Black pepper

1 28-ounce can Diced tomatoes

1 15-ounce can Tomato puree

1 15-ounce can Kidney beans Drained

1 15-ounce can  Black beans Drained

1 15-ounce can Red beans

2 1/2 cups Water 

1/2 cup Dry bulgur wheat

Hot sauce or cayenne pepper optional

1/4 cup Fresh Cilantro Minced- for garnish


Add the oil to a large pot. Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20-30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinkled with the cilantro. Leftover chili freezes well.
Earends. "Minnesota Winter Chili." Google. Accessed April 06, 2018. https://www.google.com/amp/s/www.bigoven.com/recipe/minnesota-winter-chili/315985/amp.

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