A cold winter night deserves a quick and warm bowl of chili! A meal in under 15 minutes by just adding ingredients into one pot!
I have teamed up with Zibate foods, a woman own company in Dallas who produces delicious vegan and dairy-free products. I have used their salsa and crema into this chili recipe to bump up the flavors without adding in all the spices.
Of course if you like a lot of heat, by all means add in the spices. I have given measurements in recipe. However, all the flavor comes from within the ingredients. Want more heat? Add in more salsa, crema, and adobo sauce! Or top it over your bowl of chili before you eat!
I did add red pepper flakes into this mixture because I love spice. Remember as it sits over night for the next day the spices get a chance to bloom. You can always add but never take out…..
Rule of thumb, taste as you go!
Below are the ingredients I used. If you like to add meat, brown first in pan keeping the heat over medium add ingredients accordingly.
Check out Zubiate’s foods website HERE!
Above, I have linked the products in the recipe for you to view directly from their website! No joke, some of the best salsa I have ever tried! If you are in Texas, their salsa is at Central Market stores!
Spicy Southwest Chili
Ingredients
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15 ounce can black beans
- 1 15 ounce can mild chili beans with pinto beans
- 2 tablespoons original tomato paste
- 1/4 teaspoon chili powder, optional
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon red pepper flakes
- Chipotle peppers in adobo sauce
- Zubiate’s Cocina medium salsa
- Zubiate’s Cocina jalapeno crema
- 1 15 ounce can garbanzo beans (chickpeas)
- 1 14.5 ounce can fire roasted corn
- Tortilla strips, for garnish
- Cilantro, for garnish
Directions
- In a non-stick pot over medium high heat stove top (about 6-7 heat setting), add diced tomatoes with juice, black beans with juice, chili beans with juice.
- Fill chili bean empty can with 2 tablespoon water to get the excess flavor out, pour directly into pot. Add tomato paste.
- Stirring occasionally, let the mixture come to a rapid simmer almost a boil.
- Spoon in spices and red pepper flakes.
- Add 1 tablespoon adobo sauce into the pot. Remove 2 chilies, finely slice. Transfer to pot.
- Wash hands!
- Stirring frequently, mixture should be bubbling.
- Add one to two tablespoons salsa.
- Add one to two tablespoons crema.
- Stir to combine.
- Once mixture has thickened, add garbonzo beans. Heat for 1 minute to soften.
- Remove from heat, immediately add half can of corn (or all depending how much you really like corn).
- Let everything heat through.
- Spoon over chips or rice, garnish with tortilla strips, extra crema, salsa, and cilantro!
*You can always add in heat but cannot take out. Be mindful if adding extra spices, for kids discard adobo chilies and add 1 teaspoon more adobo sauce.
