Britt's Ginger Bean Chili

I give my personal chili recipe an 8.5. It tasted like a stinky 4 until I added a secret spice of the gods that I never would think to add in chili because I wanted to experiment: ginger. The ginger adds this subtle, smooth sweetness that makes me want to eat this whole pot of chili and then obviously throw up because I ate too much food. This chili is hearty, healthy, vegetarian, and made by me so it's obviously the best. I'm eating this now - at this VERY MOMENT - so you're getting the most updated information about how this chili makes me feel. 

Sidenote: I used to hate kidney beans as a kid. I mean, they were just the worst. Like gross, nutty beans with red skins. Eww. I haven't eaten them in a long while but I tried them here and now I LUV them. 

The ginger and the fresh cilantro really make this recipe come alive (IT'S ALIVE!). Don't cut those corners. Cojita cheese wouldn't have tasted the best but I didn't have any so I used a small bit of shredded cheddar. And I added a dollop of sour cream at the end. 

I took the base of the recipe from Pioneer Woman and then did my own take on it. I'm calling this "Brit's Ginger Bean Chili" 

(http://thepioneerwoman.com/cooking/veggie-chili/)

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• 1/2 teaspoon Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 1 Tablespoon ginger
• 1 - 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Zucchini, Diced
• 1 whole squash, diced
• Cotija Cheese, For Serving (optional)
• Sour cream, for serving (optional)
• Cilantro Leaves, For Serving (optional)

In a large pot (like a large, wide, deep saute pot) over medium-high heat, heat a little olive oil, then add onion, garlic, bell pepper, jalapeno, carrots, and celery. And cook, stirring occasionally, until they start to turn deep golden brown, about 5 to 7 minutes. Add some salt, oregano, cumin, and chili powder. Cook for another 2 minutes to deepen the flavors. Pour in vegetable broth (I used beef because I didn't have veggie) and one can tomato sauce. (I diced five Roma tomatoes and also added them at this point). Add 1 can of Ro-Tel. (I didn't know what this was until I read the Pioneer Woman blog and I think it tastes just fine. Good addition). Stir it all in. Let it simmer for 30 minutes, checking every so often. 

After 30 minutes, add ginger (try fresh to really kick it up), coriander seed, diced zucchini and squash. AND ADD TONS OF BEANS. I added 1 can kidney, 1 can garbanzo, 1 can black, 1 can pinto, and 1 can Great Northern White. I could have added another kidney, I bet. Simmer for another 30 minutes (so 1 hour total cook time). 

The chili is kinda soupy and so the Pioneer Woman pours in masa flour and water as a thickener. I didn't want the extra carbs (?) so I left that out and it's really fine. When you're ready to serve, use crumbled or grated cheese on top with sour cream and chopped cilantro. Yum. I want more and I already finished my bowl. Sad.

Pioneer Woman also thinks that you can substitute some of the broth (1 cup's worth) for one beer. That could make it pretty tasty.