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It is definitely wintertime in Chicago right now. The snow has been in full effect this week and the temperatures have been frigid. It is the perfect weather to take the Crock-Pot out and cook a warm dish.
Since we are in the midst of football season and the playoffs are taking place, there will be many people gathering to watch the games, as well as fellowship and get their grub on. As your favorite team plays in possibly bitter cold conditions, what dish should you enjoy while they play?
I’ve got an idea. How about a flavorful chili? To be more specific, how about an epic spicy three-bean chili corn chip bowl that family and friends who appreciate a vegetarian option can enjoy? Below is a recipe for the dish I will be creating during the playoffs.
I use El Yucateco’s Red Habanero Hot Sauce in the dish because it has a STRONG kick that will warm you up right away—seriously, right away. It is stronger than your average hot sauce in that you will experience the true flavor of the fresh red habanero peppers that it includes. This perfect “all purpose” sauce will take your chili to the next level. After enjoying your spicy three-bean chili corn chip bowl (recipe below), visit the El Yucateco gear store where you can find cool gear to express your love of El Yucateco. The store offers men and women’s apparel including board shorts for the summer, hoodies for the winter and even embroidered shirts for a casual night out.
Check out the recipe below and let me know how you like it!
How to Prepare “Spicy Three-Bean Chili Corn Chip Bowl”
Author: Rebecca, BoriquaChicks.com
Recipe Type: Chili
2 hours 30 minutes
14.5 oz of vegetable broth
1 can of kidney beans, drained
1 can of pinto beans, drained
1 can of black beans, drained
1 can of diced tomatoes, undrained
2 tablespoons of El Yucateco’s Red Habanero Hot Sauce
1/4 cup of celery, chopped
2 tablespoons of garlic, minced
1 medium green pepper, diced
1/2 of 1 large onion, diced
1 teaspoon of lemon juice
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of oregano
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1 can of tomato sauce
1 tablespoon of olive oil
1 large bag of corn chips
Optional Ingredients for Serving
1 small container of sour cream
2 avocados, diced
1 package of shredded cheese
1 large tomato, diced
1/2 of 1 large onion, diced
Step 1: Head to Jewel-Osco to purchase El Yucateco’s Red Habanero Hot Sauce and the rest of your ingredients.
Chop, dice, and mince fresh veggies. Sauté veggies over medium heat and add seasonings and spices, stirring occasionally, for 8-10 minutes or until softened.
Add beans, El Yucateco’s Red Habanero Hot Sauce, cooked veggies, can of diced tomatoes and its juices, lemon juice, tomato sauce, and broth to Crock-Pot. Stir until the mixture is combined. Cover and cook on high for approximately 2 hours.
After 2 hours, stir the chili well and let it sit for a minimum of 10 minutes so ingredients can settle. If you eat right away, the heat from the flavor and temperature will be very intense.
Prepare your toppings and corn chips in a buffet style set up. Serve and enjoy!
Season to taste with salt as needed.
Follow step 3 carefully, as this delicious chili needs a moment to settle.
Check out visual highlights below!
Pick up your ingredients.
Sauté vegetables and begin to add seasonings and spices.
Combine all the three-bean chili ingredients into Crock-Pot. The three beans I chose were kidney, pinto, and black.
After the chili has cooked in the Crock-Pot and settled, stir well.
This delicious chili is very colorful.
Serve and enjoy.
I have shared the recipe to my spicy three-bean chili corn chip bowl, which is a great vegetarian option for football season comfort food. What spicy dishes do you like to eat while watching your favorite team? Leave a comment and let me know!
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