Carrot Basil Chili with Goat Cheese
 
Prep time
Cook time
Total time
 
A slightly tangy and robust chili flavored with carrots, basil and a hint of goat cheese. Make this a favorite staple in your home for those busy leftover nights.
Author:
Recipe type: Soups
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • 1 garlic clove, minced
  • 2 cups water
  • 1 can diced tomatoes
  • 3 cans beans of your choice, rinsed and drained (I used pinto beans, dark red kidney beans and white navy beans)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons freshly chopped basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried mustard
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 10 oz. bag of frozen corn
  • 2 cups packed spinach, chopped
  • 2 tablespoons lemon juice
  • 3 oz. goat cheese
Directions
  1. Prepare vegetables by chopping onion, slicing carrots, mincing garlic and chopping basil and spinach. Rinse and drain canned beans and set aside.
  2. Heat olive oil in a large pot over medium high heat. Add carrots and onions. Sauté for 5 minutes until they become slightly tender, seasoning with salt and pepper as you stir. Add garlic and cook 2 minutes more, constantly stirring.
  3. Reduce heat to medium and add water, tomato sauce, diced tomatoes, canned beans, salt, pepper, basil, oregano, dried mustard, chili powder and cumin. Stir to combine. Add corn and chopped spinach. Stir and bring to a light boil.
  4. Simmer with top off for 25 minutes or until chili reaches desired consistency. I prefer mine thicker so I simmer the full 25 minutes. Once done simmering, add goat cheese and lemon juice. Stir until goat cheese is thoroughly melted and mixed throughout chili. Adjust salt and pepper to taste.
  5. Serve over cooked brown rice and garnish with toppings such as avocados, sour cream, olives and lemon wedges.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/carrot-basil-chili-with-goat-cheese/