I swear chili is thee most universal dish out there.
I mean, everyone loves chili, right?
Just about everyone grew up eating a chili recipe of some form….right?
Well, I can say that I absolutely love chili. I make it a few times per month during the cooler months. It is so warm, filling, yummy, and in this case, spicy.
I try lots of different chili recipes, and I think they are all delicious. However, I wanted to create a chili recipe that is super spicy because well, I like anything spicy.
I need to warn you: if you follow my recipe 100% with the highest amounts of sriracha, chili powder, and cayenne pepper, the chili is HOT. All my spicy-lovers will love this dish, but if you have a low tolerance to spicy foods or just do not like them, just use less of the spicy ingredients or omit them.
Make a big pot of this spicy chili, add some nutritional yeast, maybe some sour cream or avocado. Enjoy a big bowl and try not to burn your tongue with all the spices. That’s been my January routine. 2017 is looking better than ever!
- 2 tbsp vegetable broth
- 1 clove garlic
- 1 green bell pepper, diced
- 1 can kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 sweet potato (pre-baked if desired-recommended)
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 tbsp-1/4 cup sriracha
- 2 1/2 cups vegetable broth
- 1 can tomato paste
- salt and pepper
- 1. Add 2 tbsp of vegetable broth to a large pot on medium heat and add garlic. Saute for 1-2 minutes.
- 2. Add green bell pepper and sweet potato and cook for 5 minutes, add more vegetable broth if the pot becomes too dry.
- 3. Add beans and stir to combine.
- 4. Add spices, vegetable broth, sriracha, and tomato paste and stir to combine. Taste and adjust seasonings. Add salt and pepper to taste.
- 5. Cover and let cook for 30-35 minutes.
- 6. Remove from heat and serve. Leftovers can be kept in airtight container for 5-6 days.