I officially saw the thermometer dip into the forties this weekend, so that means it’s time to make soup! Specifically, chili & cornbread – one of my very favorite winter meals. Woot!
I know, I know. You guys are laughing at me because to me, temps in the forties mean winter. It’s sad. I know. But for us living on California’s central coast, we get excited about anything remotely resembling winter. Like forties.
Anyway, back to the topic at hand. I don’t think I’ve ever made the same chili twice. I usually don’t work off of a recipe – I just kind of throw things in a pot and do lots of taste tests. This time, as we were doing our weekly grocery shopping, I had a brilliant idea to blacken peppers under a broiler first, then put them in the chili. I normally include just one bell pepper or jalapeno in my chilis, but I really wanted them to shine here. So, I went all out and used 5 peppers total! Holy moly.
I also made some cornbread to go with this chili, because I honestly can’t make chili without cornbread. That’s just heresy. So, I’ve got a Roasted Jalapeño Cornbread commin’ your way tomorrow! All you do is roast one extra jalapeno when you’re roasting the peppers for the chili, and prepare the batter while the peppers roast. Once they are cooled a bit, you can peel & chop your jalapeno, stir it all together, then pop it in the oven! It can be a bit hectic if you’re trying to make the chili & cornbread at the same time, but I think you guys can do it. If I can, you can. I have faith!
So, come back here tomorrow for that cornbread recipe, and get excited for a hot winter meal!
If you make this and love it, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!
Roasted Four-Pepper Chili (v, gf)
A unique twist on chili using four types of roasted peppers: poblanos, Anaheim, jalapeño, and bell. Perfect for a cold winter night!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8 servings
- 2 poblano peppers
- 1 Anaheim pepper
- 1 red bell pepper
- 1 jalapeño pepper*
- 2 tsp olive oil
- 1 yellow onion, diced
- 1 small sweet potato, peeled & diced into 1 cm chunks
- 2 cans small red beans, rinsed and drained
- 2 cans fire-roasted diced tomatoes
- 4 cups water
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1 tsp dried oregano
- dash cinnamon
- 1 tsp brown sugar
- 2 Tbsp tomato paste
- 1/4 tsp salt
- Place the whole peppers on a baking sheet under a hot oven broiler and cook for 7 minutes, or until blackened. Remove from the oven, turn the peppers over with tongs, and broil for another 7 minutes or so, until blackened again.
- Remove the sheet from the oven and cover with a damp kitchen towel for about 10 minutes, until they have cooled sufficiently (the towel makes them easier to peel).
- When cool, peel the skin from each of the peppers and discard. Cut the top from the peppers and pull out the seeds and pith. You can rinse the peppers under cool water to remove any additional seeds or skin.
- Mince the jalapeño and roughly chop the poblano, anaheim, and bell peppers. Set aside.
- While the peppers are roasting, start the chili. Heat the oil in a large soup pot over medium-high heat. Add the onions and sweet potato and cook until the onion starts to brown and the potato tarts to soften, about 6-7 minutes.
- Add the beans, tomatoes, water, and the roasted & chopped peppers and stir together. Add the spices, sugar, tomato paste, and salt and stir to combine. Bring to a boil and let simmer 15 minutes or so (or longer if needed), then serve.