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Garden vegetables come to life with the robust flavors of hickory, savory chili seasoning, and sweet and spicy notes of cocoa. With a variety of veggies and a flavorful kick, this chili is sure to become a family favorite!
From The Spice & Tea Exchange®1 tsp Hickory Smoked Sea Salt 5 TBS Matanzas Chili Spice Blend2 TBS Spiced Cocoa Mix Spice Blend½ oz Southwest Spice Blend
From the Grocer½ red onion2 orange bell peppers1 zucchini1 squash1 eggplant10 roma tomatoes2 cans tomato sauce (14.5 oz)2 cans black beans2 cans dark red beans2 cans light red beans16 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 minutes.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 minutesCOMBINE Southwest Spice Blend to sour cream and mix well. Refrigerate until needed and serve atop chili.
Yield: 10 servings Total Time: 60 mins Prep: 20 mins Cook: 40 mins
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