Holy Hell Chili Recipe

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 2.7 g
  • Cholesterol: 2.6 mg
  • Sodium: 337.1 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 14.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Holy Hell Chili Recipe calories by ingredient


Introduction

This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure! This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure!
Number of Servings: 15

Ingredients

    1 tbsp canola oil
    ½ large yellow onion, chopped
    4 red peppers, chopped
    2 jalapeno peppers, chopped
    5 Hungarian wax peppers, chopped
    10 medium or 5 large carrots, chopped
    2 beets, peeled and chopped
    ½ small butternut squash, peeled and chopped
    2 large sweet potatoes, chopped
    10 plum tomatoes, chopped
    1 tbsp garlic powder
    1 tbsp onion powder
    1 tsp mustard powder
    2 tbsp oregano
    1 tbsp basil
    ¼ tsp cayenne powder
    4 tbsp paprika
    2 tbsp cumin
    3 tbsp chili powder
    ¼ lb cooked, cubed ham
    2 cups cooked chickpeas, drained
    2 cups cooked butter beans, drained
    2 cups cooked fava beans, drained
    2 cups beef stock
    1 cup red wine
    2 cups water
    1 28oz can crushed tomatoes
    2 cups stewed tomatoes
    2 cups dry Textured Vegetable Protein

Directions

In a (very) large stockpot, heat oil.
Add onions and begin to brown slowly, when golden add all peppers and cook, stirring occasionally, 10 minutes.
Add carrots, beets, squash and sweet potatoes, cook a further 10 minutes.
Increase heat to medium-high, add plum tomatoes, spices and ham.
Cook, stirring constantly, 5 minutes.
Add remaining ingredients, stir well to blend. Cook 20 minutes, then reduce heat to low.
Cover and cook 4 hours, until thick and rich. Stir about once every hour and a half.
Uncover pot and cook 1 more hour.
This freezes very well.

Number of Servings: 15

Recipe submitted by SparkPeople user JO_JO_BA.