I like chili but often times I find it a little flat. Do you know what I mean? I keep wanting the flavour profile to be a bit richer, a bit deeper. I’ve tried adding more chili powder but that didn’t help. I tend to make my recipes rather low on the salt so I’ve tried adding more salt to see if that helped. But it wasn’t salt that was lacking.
Turns out it was smokiness. I love a rich, smoky, mesquite, slightly sweet flavour.
That’s how I like my coffee too. Bold, rich, smoky, earthy. In fact, I bet a cup of coffee would pair very well with this chili!
Know what else goes well with this chili? Cornbread. This was my first time making cornbread and I actually followed a recipe without changing it (gasp!). Oh wait, I lied. I just checked over this recipe from Gluten Free on a Shoestring and remembered that I used regular old sugar in place of the honey. I’m sure it’s also fantastic with the honey. I’m just a cheapskate and didn’t think I’d notice much of a difference so I went with the more economically friendly choice of table sugar.
Why It’s A Smart Choice
Fibre! One bowl of this chili will give you 10g of fibre. That’s more than a lot of people get in a whole day! Fibre is incredibly important. It helps balance blood sugar, maintain a healthy cholesterol profile, and most importantly on a day to day basis: it keeps a person regular! Is there anything more frustrating than irregular bowel movements?
I’m sorry if I just made you uncomfortable talking about bowel movements. But I’m a Dietitian! I’m not shy about this topic at all. I’m here to help you with all your toileting woes.
Note: liquid smoke can often be found near the steak sauce section of the grocery store. If not, Amazonhas your back!
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
- ¾- 1 lb lean ground beef
- 1 large onion, chopped
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
- 6 cloves garlic, minced
- 2 chipotle peppers, chopped
- 2 red peppers, chopped
- ¼ cup brown sugar
- 2 tbsp vinegar
- 1 tsp liquid smoke
- 1 ½ cups kidney beans, cooked (or 1 can, drained and rinsed)
- 1 ½ cups black beans, cooked (or 1 can, drained and rinsed)
- 1 cup frozen corn
- 1 can (156 ml or 5 oz) tomato paste
- 1 can (798 ml or 28 oz) diced tomatoes
- ⅔ cup dried lentils
- 2 cups water
- In a large pot, crumble fry the ground beef and onion over medium heat until beef is no longer pink.
- Add in the chili powder, cumin, oregano, salt, and garlic. Cook for one minute.
- Add in the remaining ingredients.
- Cover and heat until boiling.
- Turn down to low heat. Chili is ready when the lentils are soft.
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