Angie’s Rainbow Chili Recipe

With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.

This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray’s “Hey Can You Cook All Stars”, on Food Network’s “Chopped” and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.

Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children!

Angie’s Rainbow Chili Recipe

What you need:

  • 2 tablespoons of avocado oil (olive oil is fine too)
  • Large red onion diced
  • 2 cloves of minced garlic
  • Larger red, yellow and orange sweet peppers (one of each seeded and diced)
  • 1 Poblano pepper-about a ½ cup (seeded and diced)
  • Half of a chipotle pepper from a can in adobo sauce with seeds removed (optional)
  • 2 pounds of skirt steak (cut into once inch cube pieces) or boneless/skinless chicken breasts
  • 1 tablespoon of chili powder
  • 1 teaspoon of sea salt, black pepper, sweet paprika and ground cumin
  • One 28 oz can of crushed tomatoes (plus one can of beef or chicken stock low sodium)
  • One 28 oz can of beans, rinsed well and drained (black/kidney/pinto/your choice)
  • 1 tablespoon of agave or honey
  • 1 cup of chopped cilantro (or flat leaf parsley if you prefer)
  • Squeeze of half a lime to add a little freshness at the end
  • Serve over rice/quinoa or with corn tortilla chips
  • Top with sour cream or Greek yogurt

What you do:

  • In a large pot add the oil and onions
  • Sauté for about 3 minutes
  • Add the remaining veggies and cook for 5 minutes
  • Add the meat of your choice and sear on high to brown quickly on all sides, and then reduce heat
  • Season with all of the spices
  • Add the can of tomatoes and stock (you can use water instead of stock)
  • Bring to a boil then reduce heat and simmer for about 20 minutes to introduce the flavors
  • Add the cooked beans and agave or honey
  • Top with fresh chopped herbs of your choice, and taste/adjust seasoning if necessary
  • Top off with the squeeze of lime juice

Enjoy over rice, quinoa, or with tortilla chips