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Magpie’s Kitchen Sink Chili

This is one of my favorite meals, ever.  I love a good chili and the chili that I love the most, is Tim Horton’s chili. I would really love to be able to perfect their chili, but the closest I have come is this recipe.

I inspected the chili at Timmy’s one day, and saw chunks of every imaginable vegetable possible in there. And perhaps some objects that were not readily identifiable as well.

So I copied the concept and put in everything but the kitchen sink.

Ingredients Needed:

one can of kidney beans
one can of black beans
one can of crushed tomatoes
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1/2 green pepper
1-2 cups of mushrooms
1/2 white onion diced
2 carrots
2 celery
3 cloves garlic
4 tablespoons chili powder
2 tablespoons brown sugar
1/3 cup of ketchup

ground beef or turkey

Cook in the oven at 300 for 2-3 hours or for 5-6 hours in the crock pot on high

Dice up all your veggies.

Combine the can of crushed tomatoes, and the two cans of rinsed beans into the crock pot, mix in the brown sugar, chili powder and ketchup.

Then add those fabulous veggies on top.

Fry up 1 1/2 lbs or so of ground beef/turkey. You cannot tell the difference between the two, and I prefer the turkey.

If you want a vegetarian version, add another can of black beans instead. Or, be bold and try some other kind of beans.

Mix.

Add in the mushrooms and garlic if you haven’t already. Time to let it simmer, I don’t add water to the chili because the vegetables and mushrooms release out SO much liquid that you don’t need it. If you feel by the end that you do need water, go ahead and add some.

Pray.

Pray that some magic cleaning fairy is going to come and clean this mess. I am such a kitchen disaster.

Now when things are nice and soft, take about 1 – 1 1/2 cups of the chili, and puree it. This gives it a thicker, tastier base to it, more like the Tim’s chili. Add it back in, and continue to cook it for another 30 minutes or so. See the liquid? All from the canned tomatoes and the veggies in the pot.

Serve with shredded cheese on top and enjoy!

 

 

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Magpie’s Kitchen Sink Chili


  • Author: Karlynn Johnston
  • Prep Time: 20 min
  • Cook Time: 180 min
  • Total Time: 200 min

Description

The best and healthiest chili around.

Ingredients

one can of kidney beans

    one can of black beans

      one can of crushed tomatoes

      • 1/2 red pepper
      • 1/2 yellow pepper
      • 1/2 orange pepper
      • 1/2 green pepper
      • 1-2 cups of mushrooms
      • 1/2 white onion diced
      • 2 carrots
      • 2 celery
      • 3 cloves garlic
      • 4 tablespoons chili powder
      • 2 tablespoons brown sugar
      • 1/3 cup of ketchup

      ground beef or turkey


        Instructions

        1. Cook in the oven at 300 for 2-3 hours or for 5-6 hours in the crock pot on high
        2. Dice up all your veggies.
        3. Combine the can of crushed tomatoes, and the two cans of rinsed beans into the crock pot, mix in the brown sugar, chili powder and ketchup.
        4. Then add those fabulous veggies on top.
        5. Fry up 1 1/2 lbs or so of ground beef/turkey. You cannot tell the difference between the two, and I prefer the turkey.
        6. If you want a vegetarian version, add another can of black beans instead. Or, be bold and try some other kind of beans.
        7. Mix.
        8. Add in the mushrooms and garlic if you haven’t already. Time to let it simmer, I don’t add water to the chili because the vegetables and mushrooms release out SO much liquid that you don’t need it. If you feel by the end that you do need water, go ahead and add some.
        9. Now when things are nice and soft, take about 1 – 1 1/2 cups of the chili, and puree it. This gives it a thicker, tastier base to it, more like the Tim’s chili. Add it back in, and continue to cook it for another 30 minutes or so.
        10. Serve with shredded cheese on top and enjoy!

        Nutrition

        • Serving Size: 8

         

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        1 Comment

      • Reply
        Erin Franco
        March 16, 2017 at 3:28 pm

        I’ve made this recipe at least five times now–it’s delicious. And I feel so good about serving this to my family of six because of all of those gorgeous vegetables:)

      • Reply
        Sonia Olivier
        January 25, 2017 at 2:21 am

        Looks good to me

      • Reply
        Hilda
        January 18, 2012 at 7:48 pm

        My fridge and pantry are completely empty right now but I’m gonna go with your whole kitchen sink theme here and just fill up the crock pot with what I can find and hope it comes out remotely chilli-ish. Totally trying the pureeing thing, sounds so good!

        • Reply
          thekitchenmagpie
          October 29, 2013 at 5:17 pm

          @Hilda Hope it worked out for you!~

      • Reply
        Aditya1707
        July 12, 2011 at 6:56 pm

        This looks delicious!  I love cooking things in a crockpot.  It’s really a magicpot!  I’d go for turkey too.

      • Reply
        crissie
        March 2, 2010 at 9:22 pm

        Love the idea of pureeing. So great! Can’t wait to try. Mine is always too runny.

        • Reply
          thekitchenmagpie
          October 29, 2013 at 5:18 pm

          @crissie Pureeing is the single best thing I’ve ever discovered when it comes to soup and chilis. WHAT a fabulous difference it makes!

      • Reply
        Em
        March 2, 2010 at 6:02 pm

        This looks so yummy! I can’t wait to try it myself.

        • Reply
          thekitchenmagpie
          October 29, 2013 at 5:18 pm

          @Em It’s good, healthy and yummy! Hope you liked it!

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