Spicy Chili with Corn Bread

This chili is a bit spicier than many recipes I have seen.  Mind you - there are as many chili recipes as there are Italian spaghetti sauce recipes!

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Ingredients & Substitutions

• This recipe calls for ground beef or turkey but you don't have to  add meat to this.  Legumes are considered a close if not complete protein source. You may want to increase the mushrooms or add some carrot coins to compensate if you omit the meat.
• Seasonings- I like to add a pkg of Old El Paso Fajita seasoning.  You could use Chili or Taco seasoning if you prefer but oddly enough we prefer the Fajita mix.
• The secret to a good chili is to add some vinegar along with the seasonings to give it a bit of zing.  Instead of straight vinegar I use a small,  7.6 oz, can of La Costena Green Mexican Sauce.  It is pickled jalapeno sauce so I get my vinegar in that way along with some extra kick! If you are concerned about it being too spicy, I would suggest you taste it before adding the Mexican Green Sauce and decide if you want to add any, some or all.

The Mexican Green Sauce makes gives this the perfect amount of bite for me.  It borders on too spicy for my husband's taste although it seems to be ok if he eats the Corn Bread with it to sort of tame it.  The spiciness quotient is so personal... some people like to be mopping their foreheads with a cloth while others don't want any hint of heat.

Any way you look at it you can't beat a dish like this for high fiber, low fat, low glycemic index, satisfying hunger.

Chili with Corn Bread

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Main Dish

Cuisine: American, Mexican

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 8 servings

Ingredients

• ▢ 1 lb ground beef or turkey see Variation for vegetarian or vegan version
• ▢ 1 19 oz can black beans
• ▢ 1 19 oz can red kidney beans
• ▢ 1 large onion diced
• ▢ 1 28 oz can diced tomatoes (NOT seasoned)
• ▢ 1 cup water
• ▢ 227 grams sliced mushrooms
• ▢ 2 Tbsps chili powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 1 39 gram pkg Fajita Seasoning (I use Old El Paso)
• ▢ 1 7.6 oz can Green Mexican Sauce optional (I use La Costena). If not using add 1 tablespoon white vinegar with the tomatoes.

Instructions

• Brown ground meat in a large dutch oven.
• Add onions, chili powder, Fajita seasoning, black pepper and salt. Sautée another 4 minutes to toast the spices.
• Drain and rinse the beans in a colander. Add beans, tomatoes and mushroom. Mix well.
• Allow to simmer 20-30 minutes to combine flavours and heat through.
• Taste the mixture for heat. Add Green Mexican sauce to taste. Allow to simmer another 5 minutes or so before serving.

Notes

To make this vegetarian or vegan, sauté onions in 2 Tbsps vegetable oil along with spices til onions are soft and then add the remaining ingredients. You may want to increase the amount of mushrooms to taste and/or add some thinly sliced carrots. See the Basic Corn Bread recipe for variations on how to serve corn bread on the side or as a dumpling topping.

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