Ready to warm up by the fire with a mug of nourishing goodness? It’s chili season!
Popularized at the 1893 Chicago World’s Fair, the people of Texas showcased their San Antonio-style chili, and news of the dish spread across the country creating fans everywhere. This comforting symphony of creamy, organic Cafe Yumm! beans and aromatic spices simmered in a rich broth of tomato, peppers, onion, and garlic will make your heart sing. Top with cheese, sour cream, cilantro, and a drizzle of Yumm! Sauce® for a real WOW moment.
Chili is a wonderful staple meal this time of year. A satisfyingly spicy source of fiber and protein, this veggie-packed stew can be made in large batches and then frozen. Simply defrost and reheat for an easy dinner anytime. We love a budget-friendly meal that’s also super delicious and wholesome. Plus, it’s naturally gluten-free and can easily be made vegan with crumbled tempeh as the ground protein option.
Our favorite way to enjoy this chili is served in a big ceramic mug. It’s a fun way to keep your hands toasty while enjoying dinner cuddled up on the couch for movie night.
Cozy Two-Bean Chili Mugs
½ lb dry Cafe Yumm!® Organic Small Red Beans
1 ½ lbs ground protein of choice
2 Tbsp olive oil
2 cups chopped yellow onion
2 cups chopped sweet peppers
2 cups sweet corn
2 carrots, chopped
2 celery stalks, chopped
10 cloves garlic, minced
1 jalapeño pepper, diced
1 quart vegetable broth
3 x 15 oz cans tomato sauce
28 oz can fire-roasted diced tomatoes, drained
3 Tbsp tomato paste
3 Tbsp chili powder
2 Tbsp each of ground cumin, onion powder, smoked paprika
2 Tbsp salt
1 tsp each of ground black pepper and oregano
1 bay leaf
Yumm! Sauce® (any flavor)
- Cook beans according to directions on the package, drain, and set aside.
- In a large soup pot over medium-high heat, sauté onions, peppers, carrots, celery, and garlic in olive oil with a pinch of salt.
- Once the onions caramelize, add the ground protein, sprinkle with salt, and cook until browned.
- Add crushed tomatoes, tomato sauce, paste, broth, and all spices. Stir well to combine.
- Mix cooked beans and corn into the pot and bring to a boil. Reduce heat to low, cover pot with a tilted lid, and gently simmer.
- Stir occasionally until liquid has slightly reduced, about 2 hours.
- Taste for seasoning and adjust if necessary.
- Ladle chili into mugs and top with cheese, sour cream, a drizzle of Yumm! Sauce, and fresh cilantro. Enjoy!