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Luis Guzman Recipe

Name: Stardust Video & Coffees Luis Guzman Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 whole yellow onion; 1 whole red bell pepper; 1 whole carrot; 2 whole celery stalks; 4 whole garlic cloves, minced; 28 oz crushed tomatoes; 2 tbs tomato paste; 2 cups vegetable broth; 1.5 cups black beans, cooked or canned, drained and rinsed; 1 cups kidney beans, cooked or canned, drained and rinsed; 1 cups pinto beans, cooked or canned, drained and rinsed; 1 cups corn kernels (fresh or frozen); 1 cups chopped mushrooms (cremini or button); 2 tbs chili powder; 1 tbs ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp dried oregano; 1 tsp ground black pepper; 1.5 tsp salt; 0.5 tsp red pepper flakes (optional, for heat); 1 tbs lime juice; 1 tsp brown sugar or maple syrup; 0.25 cups fresh cilantro, chopped; 2 whole green onions, sliced; 1 whole avocado, diced (optional); 0.5 cups sour cream or plain yogurt (optional); 0.5 cups shredded cheddar or pepper jack (optional); 6 servings tortilla chips or warm cornbread

Inspired by Stardust Video & Coffee

Time1h 15m

Serves6

House made vegetarian chili.

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Ingredients

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Chili Base

2 tbs olive oil

1 whole yellow onion

1 whole Red bell pepper

1 whole Carrot

2 whole celery stalks

4 whole Garlic cloves, minced

28 oz crushed tomatoes

2 tbs tomato paste

2 cups Vegetable broth

1 1/2 cups black beans, cooked or canned, drained and rinsed

1 cups kidney beans, cooked or canned, drained and rinsed

1 cups pinto beans, cooked or canned, drained and rinsed

1 cups corn kernels (fresh or frozen)

1 cups chopped mushrooms (cremini or button)

Spices & Seasonings

2 tbs Chili powder

1 tbs Ground cumin

1 tsp Smoked paprika

1 tsp Ground coriander

1 tsp Dried oregano

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

1/2 tsp red pepper flakes (optional, for heat)

Finishers & Garnish

1 tbs ReaLime juice

1 tsp brown sugar or maple syrup

1/4 cups Fresh cilantro, chopped

2 whole Green onions, sliced

1 whole avocado, diced (optional)

1/2 cups sour cream or plain yogurt (optional)

1/2 cups shredded cheddar or pepper jack (optional)

To Serve

6 servings tortilla chips or warm cornbread

Method

Chili Base

Prep vegetables

Dice the yellow onion finely. Core and dice the red bell pepper. Peel and finely dice the carrot. Thinly slice the celery stalks. Clean and chop the mushrooms into roughly 1/2-inch pieces. Mince the garlic cloves.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs olive oil and let warm until shimmering.

Add the diced onion, bell pepper, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes.

Add the chopped mushrooms and continue to cook 4–5 minutes until they release their moisture and begin to brown.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly and deepen flavor.

Pour in the crushed tomatoes and 2 cups vegetable broth, stirring to combine and scraping any browned bits from the pot.

Spices & Beans

Add the chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, ground black pepper, salt, and red pepper flakes (if using). Stir thoroughly so the spices blend into the tomato base.

Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 15 minutes to allow flavors to meld and the sauce to thicken slightly, stirring occasionally.

Add the drained and rinsed black beans, kidney beans, and pinto beans, along with the corn kernels. Stir to combine and return to a gentle simmer.

Simmer uncovered for another 15–20 minutes, stirring occasionally. Taste and adjust seasoning: add additional salt, pepper, or chili powder as needed.

Finish & Garnish

Stir in the lime juice and brown sugar or maple syrup to balance acidity and deepen flavor. Cook 2–3 minutes more to integrate.

If you prefer a thicker, meatier texture, use an immersion blender to pulse 1/3–1/2 of the chili in the pot until slightly broken down, then stir back in. Alternatively, scoop 1 cup of chili into a bowl, mash with a fork, and return it to the pot.

Remove from heat and taste one last time for seasoning. Stir in chopped cilantro (reserve some for garnish) and sliced green onions.

Ladle chili into bowls. Top with diced avocado, a dollop of sour cream or yogurt, and shredded cheese if using. Sprinkle remaining cilantro and additional green onion. Serve with tortilla chips or warm cornbread on the side.