Baby, it’s cold outside and it’s the perfect time to warm up with a delicious chili. Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beer-like sweetness that contrasts deliciously with the spices and green chilies. It’s getting warmer already.
Sweet and Spicy Chili
- 2 tsp. canola oil
- 2 small onions, finely chopped (about 1 cup)
- 1 medium orange bell pepper, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 Tbs. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- 1 bay leaf
- 1 4.5-ounce can diced green chilies
- 1 tsp. salt (optional)
- 3/4 cup vegetable broth
- 1 14.5-ounce can diced tomatoes
- 1 14.5-ounce can kidney beans, undrained
- 1 14.5-ounce can black beans, undrained
- 1 cup frozen corn
- 1 tsp. hot sauce
- 1 Tbs. Worcestershire sauce
- 2 Tbs. barley malt
- 1/2 Tbs. unsweetened cocoa
- Black pepper (to taste)
- Cubed avocado; grated low-fat Monterey jack or cheddar cheese; and low-fat sour cream (for garnish)
- In a large pot over medium-high heat, add canola oil, spreading evenly. Add chopped onions, bell pepper, and garlic. Sauté until onion is translucent, about 5 minutes.
- Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if using. Stir until vegetables are evenly coated.
- Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn. Stir thoroughly.
- Add remaining ingredients except garnishes and stir thoroughly. Cook over medium-low heat for at least 30 minutes, or until chili reaches desired consistency. Serve hot, garnished with avocado cubes, cheese, and sour cream.
Nutrition Facts Per Serving: Calories: 183 calories, % fat calories: 13, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 32g, Protein: 9g, Fiber: 10g, Sodium: 752mg
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