Heirloom Tomato and Habanada Pepper Chili

 
 

Ingredients

 

  • 1.5lbs of heirloom tomatoes 

  • 1 pint of habanda peppers 

  • 2-3 cups of black beans 

  • 2-3 cups of kidney beans

  • 3 ears of corn 

  • 1 tablespoon of cumin

  • 2-3 cloves of garlic 

  • 1 large onion or 2 shallots 

  • Parsley for garnish

  • Optional: hot peppers of choice (Jalapenos recommended)

  1. Optional:  1lb of ground beef (Richards grass fed is recommended)

Instructions

  1. Roughly chop tomatoes and puree in a food processor or blender. 

  2. If using ground beef, add beef to a hot pan and cook until browned. Set aside. 

  3. Roughly or finely Chop (depending on preference) habanada pepper, onions, garlic and any other vegetables of choice. Chop corn kernels off of the cob. 

  4. Add chopped vegetables to a large pot on the stove with olive oil. Add spices and allow veggies to cook until they are aromatic. 

  5. Add cooked beans and pureed tomatoes and allow the pot to simmer as long as needed. Add vegetable or chicken stock to create desired thickness. 

  6.  Serve hot and garnish with parsley and toppings of choice. 

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