We love chili but rarely make it in our van because this recipe makes about 12 servings… and we don’t have room for all the leftovers. So, Rusty makes his chili when we’re at a campground and can invite other campers to join us for dinner. To suit everyone’s taste, he makes it fairly mild, with extra chopped jalapenos and hot sauce on the side for folks who like it spicy. He also serves it with any other toppings we have on hand like cheese, yogurt, cilantro, and avocado… just ‘cause, you know.

Ingredients:

• 3 Tbs olive oil
• ½ red onion, chopped
• 1 white onion, chopped
• 6 cloves garlic, minced
• 1 poblano pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1-½ cups diced carrots
• 1 cup fresh or frozen corn kernels
• ½ small can chipotle peppers in adobo sauce
• 24 oz can tomatoes
• 16 oz can kidney beans, drained
• 16 oz can black beans, drained
• 16 oz can navy beans, drained
• 1 tsp liquid smoke
• 1 Tbs cumin
• 1 Tbs coriander
• 2 Tbs chili powder
• 1 tsp sugar
• Salt and pepper to taste

Preparation:

In a large pot sauté onions, peppers, garlic and carrots in olive oil until vegetables begin to get soft. Add corn, chipotle peppers, tomatoes and beans. Add some extra liquid to cover the beans, either water, veggie stock, tomato juice, or beer. Simmer for 20-30 minutes. Test for spiciness and adjust as desired. Then add the cumin, coriander, chili powder, liquid smoke and sugar. Simmer for a few minutes more, then test again and adjust the chili powder, etc. as desired. Then salt and pepper to taste.

This chili tastes best after it’s left to sit for an hour or two, then reheated. Serve it up with all your special side toppings. Consider cooking up some sweet cornbread or cheesy quesadillas to go with and you’ll be the hit of the campground. And trust us… nobody will miss the meat.