Garden Chili
1 tsp. Hickory Smoked Sea Salt
5 Tbsp. Matanzas Chili Spice Blend
2 Tbsp. Spiced Cocoa Mix Spice Blend
½ oz. Southwest Spice Blend
½ red onion
2 orange bell peppers
1 zucchini
1 squash
1 eggplant
10 roma tomatoes
2 cans tomato sauce (14.5 oz.)
2 cans black beans
2 cans dark red beans
2 cans light red beans
16 oz. sour cream
5 Tbsp. Matanzas Chili Spice Blend
2 Tbsp. Spiced Cocoa Mix Spice Blend
½ oz. Southwest Spice Blend
½ red onion
2 orange bell peppers
1 zucchini
1 squash
1 eggplant
10 roma tomatoes
2 cans tomato sauce (14.5 oz.)
2 cans black beans
2 cans dark red beans
2 cans light red beans
16 oz. sour cream
WASH and cut vegetables into small pieces, then season with Hickory Smoked Sea Salt.ADD vegetables to a non-stick baking tray and broil in the oven on low for 20 mins.
MEANWHILE, combine tomatoes, tomato sauce, and beans in a medium saucepan.
HEAT on low while mashing lightly, bringing to a light simmer.
ADD Matanzas Chili Spice Blend and Spiced Cocoa Mix Spice Blend, stirring to combine.
ADD vegetables and let simmer for 20 mins.
COMBINE Southwest Spice Blend to sour cream and mix well. Refrigerate until needed and serve atop chili.
MEANWHILE, combine tomatoes, tomato sauce, and beans in a medium saucepan.
HEAT on low while mashing lightly, bringing to a light simmer.
ADD Matanzas Chili Spice Blend and Spiced Cocoa Mix Spice Blend, stirring to combine.
ADD vegetables and let simmer for 20 mins.
COMBINE Southwest Spice Blend to sour cream and mix well. Refrigerate until needed and serve atop chili.