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American style chili with a Peruvian flair



It's football season and time to serve up some chili. I tweaked the traditional american style chili and gave it a Peruvian flair. The beautiful thing about a dish like this is you can make it your own. Add more heat, more or less veggies, different beans, your favorite spices. Have fun with it!

Peruvian Style Chili

(serves 10)

3 pounds ground chicken, turkey or beef

2 cans drained navy beans (or your favorite beans)

2 ears corn (or 1 cup frozen)

3 aji amarillo peppers, seeded and chopped (or 6 habaneros or jalapenos)

2 red onions, chopped

5 cloves garlic, chopped

2 tomatoes, chopped

4 cups water or chicken broth

¼ cup fresh cilantro, chopped

1 Tlbs each salt, pepper, cumin, onion powder, garlic powder

1 tsp allspice

sour cream & shredded cheddar for garnish

Brown meat in large pot. Add chopped onion, peppers, corn (cut from cob), garlic, tomatoes. Stir well and simmer 5 minutes. Add water or broth, beans and spices. Simmer on low for 30 minutes. Add cilantro and stir well.

Serve with rice, and garnish with sour cream, cheddar and hot sauce.



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