In the winter months I try to cook a pot of something every week. I love making soups, stews and stick to your ribs meals that will last for more than one meal. This week it's my Calico Chili. You can easily change this up and use ground turkey or no meat at all, just add a few more beans.
lean ground beef, or ground turkey (omit for vegan)
celery stalks diced
onions, yellow, medium diced
14.5 oz. diced tomatoes
46 oz tomato juice
15.5 oz beans - i use 2 dark red kidney, 1 black bean,1 great northern, 1 pinto. but you can use any combo you like
fresh cilantro - chopped finely
fresh parsley - choppen finely
salt -or to taste
pepper - or to taste
ground cinnamon - don't over do on this - you only need a hint of the cinnamon flavor
shredded cheese & sour cream for garnish
How To Make calico chili
In a large dutch oven, brown meat with celery & onion, cilantro & parsley on high heat. Add salt, pepper, and about half of the other spices (excluding sugar). Stir and chop up meat while browning.
While meat is browning, open beans and rinse and drain in a colander. When meat is brown, add all of the beans, the diced tomatoes and most of the tomato juice. Stir in the remainder of the spices and the sugar. Add the remaining tomato juice if there is enough room in the pan. Stir, bring to a boil, turn heat down to low and simmer for at least 1 hour.
If making the vegan version add 2 more cans of beans. The more variety the better.
Like anything made with tomatoes, the longer this cooks, the better! Consider making it a day ahead. Serve with a sprinkle of shredded cheese (cheddar is best) and a dollop of sour cream. Corn bread is a great side dish.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!