Chili Recipe

sauté aromatics

Heat a large heavy pot or Dutch oven over medium heat. Add the vegetable oil. When shimmering, add the diced yellow onion, red bell pepper, carrot and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

add garlic and spices

Add the minced garlic, ground cumin, chili powder, smoked paprika and dried oregano. Cook, stirring, for 1 minute until fragrant. Stir in the tomato paste and cook 1–2 minutes, pressing it into the bottom of the pan to deepen the flavor.

add tomatoes and simmer

Pour in the crushed tomatoes and vegetable broth, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer, reduce heat to low and cook uncovered for 15 minutes to meld flavors.

add beans and corn

Stir in the drained kidney, black and pinto beans and the corn. Simmer gently for another 10–15 minutes until heated through and chili has thickened to your liking. If too thick, add more broth by 1/4 cup increments.

finish and adjust

Season the chili with 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and 2 tablespoons lime juice. Taste and adjust seasoning (add more salt, lime, or chili powder as desired). Stir in 1/4 cup chopped cilantro just before serving.

Combine the apple cider vinegar, water, sugar and 1/2 teaspoon salt in a small saucepan and bring to a simmer until sugar dissolves, about 1–2 minutes. Place the thinly sliced red onion in a heatproof jar or bowl and pour the hot pickling liquid over the onions. Let cool to room temperature (about 30 minutes), then cover and refrigerate at least 30 minutes before serving. Keeps up to 2 weeks refrigerated.

In a medium bowl, combine the diced tomatoes, white onion, minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt. Stir gently to combine. Taste and adjust lime or salt. Let sit 10–15 minutes to meld flavors before serving.

Halve and pit the avocados and scoop flesh into a bowl. Mash to your preferred texture with a fork. Mix in 1 tablespoon lime juice, 1/2 teaspoon salt, 2 tablespoons finely minced red onion, 1 tablespoon chopped cilantro and the optional 1/2 small minced jalapeño. Taste and adjust salt or lime. Keep covered with plastic wrap pressed to surface until ready to serve to minimize browning.

Place the tomatillos (halved if large), jalapeño/serrano and garlic on a baking sheet and broil or roast at 425°F (220°C) until softened and lightly charred, about 6–8 minutes, turning once. Alternatively, boil them for 5 minutes until softened. Transfer to a blender with 2 tablespoons cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt; blend until slightly chunky or smooth per preference. Taste and adjust salt or lime. Chill before serving.

Ladle the hot chili into bowls. Top each serving with a spoonful of pickled red onion, pico de gallo, a scoop of guacamole and a drizzle or spoonful of tomatillo salsa. Garnish with extra chopped cilantro and a lime wedge at the side. Serve with tortilla chips or warm tortillas.