Arizona Chili
When Kurt Warner was cut by the Packers at the end of 1994, he took up a job working the night shift
at his local grocery store.  Today, he lights up the desert.  This vegetarian chili showcases a swarm of
vibrant colors from the Arizona landscape.  Its rich hardiness comes from the variety of beans and
authentic chili powders that are increasingly more available.  If you can’t find ancho and pasilla chili
powders, you can substitute a chili powder blend.  Toasting the spice mixture brings out the natural oils
and makes the chili even more flavorful.

Level of Difficulty: Medium

Serves 6.

Lineup:
Spice mixture:
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper

Chili:
2 tablespoons olive oil
4 cloves garlic, peeled and minced
1 large onion, peeled and cut in to small dice
1 large green bell pepper, seeded and cut in to small dice
1 large red bell pepper, seeded and cut in to small dice
1 large yellow bell pepper, seeded and cut in to small dice
1 large jalepeno pepped, seeded and minced
2 carrots, peeled and cut in to small dice
1 large chayote, seeded and cut in to medium dice
2 quarts vegetable broth
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can kidney beans, drained
2 tomatoes, cut in to large dice
½ cup cilantro, finely minced


Playbook:
Make the spice mixture.  In a small saute pan over medium heat, combine the chili powders, cumin, salt
and pepper.  Stir constantly for 1 minute.  Remove from heat and reserve.

Heat the olive oil in a 4 quart stockpot over medium high heat.  Add the garlic and saute, stirring
constantly for 1 minute.  Stir in the onion, all the peppers, carrots and chayote.  Continue cooking and
stirring for 15 minutes.  Add the spice mixture.  Cook and stir for 1 minute.  Add the vegetable broth and
reduce heat to low.  Simmer for 30 minutes, stirring occasionally.  Stir in the beans, tomatoes and
cilantro.  Heat for 1 minute.  Ladle into bowls and top with sour cream if desired.


Special Teams:
Warm corn or flour tortillas
Sour cream