Hearty Chili


Winter is coming and therefore the need for something hearty, warm, “stewy” and in my case also colorful and rich with flavors!


My chili is simple to make, I am sure that by now you realized that I am a big fan of doing a serious prep work and then throwing it all in one big pot…



  • Onion – 1-2 meduim
  • Garlic – 2-5 cloves – depends how much you like garlic…
  • Spring onion – 2-3  finely chopped
  • Chili peppers – a few pieces – mine was not hot


  • 3-4 big tomatoes cut into medium size cubes


  • 2 bell peppers – red and yellow – cut into small cubes


  • Peas – let’s say a handful


  • A small can of kidney beans – or any other kind of beans that you have in a can – wash well!
  • [If you have beans in the dry form you’ll need to soak them in water for a few hours before coking]


  • 2 potatoes cut into cubes
  • 2-3 carrots cut small


  • Pearl barley – a handful – wash well


  • Small pieces TVP – soaked in warm water for 10 minutes and drained


  • A can of tomato paste/juice

Other options:

  • Corn
  • Firm tofu cubes
  • Sweet potatoes
  • Pumpkin
  • Any other kind of beans
  • I also had two mushrooms that I threw in…

For serving:

  • Shredded cheese
  • Red onion
  • Sour cream – sadly, nothing good is available around here
  • Spring onion
  • Bread or nachos chips

Spices mix – half a teaspoon from each:

  • Ground coriander
  • Ground cumin
  • Salt – I used Hawaiin black lava salt and Danish smoked pyramid salt
  • Smoked paprika – I used two kinds, the Spanish de la vera and another one I got in Israel
  • Onion powder
  • Chili flakes – I mixed non spicy with tiny bit of spicy




  • Wash, peel and cut all vegetables
  • Fry the garlic, onion, spring onion and chili in some olive oil
  • Add the tomatoes – stir
  • Add the bell peppers – stir
  • Add the peas – stir
  • Add the beans – stir
  • Add potatoes and carrots – stir
  • Add pearl barely – stir
  • Add TVP – stir
  • Add box/can of tomato juice – stir
  • Add spices mix and some freshly ground pepper
  • Stir stir stir
  • Cook for 40 minutes on medium heat
  • Stir from time to time
  • Add some water if too thick
  • Balance taste if needed
  • Serve hot with some chips or bread, a spoon of sour cream, some shredded cheese, red onion and sparing onion

*** Important ***  The chili tastes much better on the next day #JustSaying… 🙂






Print Friendly, PDF & Email

One Comment

Leave a Reply