The crisp fall weather has me in the mood for hot chili. Try out this quick recipe if you’re in need of a chili fix.
For a speedy recipe, use canned beans and tomatoes. I rinse them to get rid of the excess sodium. I also buy organic canned veggies. Homemade canned tomatoes work great for this recipe as well. As always, remember to flavor to taste; you may like it spicier or milder than I make it.
- 1 can each light kidney, dark kidney and black beans
- 1 can diced tomatoes
- 1 large can crushed tomatoes or tomato sauce
- 1 tbsp tomato paste
- 1 large sweet onion
- 1 whole green pepper
- 1 whole red pepper
- 1 tbsp chili powder
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- Dice onion and bell peppers. Heat in large pot over medium heat. Add a dash of olive oil for cooking medium.
- Once softened, add tomato paste, crushed tomatoes, and diced tomatoes. Stir until mixed, cook two minutes.
- Add spices as measured. Stir.
- Add drained beans, stir. Add about 1 cup of water and cook for about 10 minutes. May need additional water if chili is too thick. Taste chili often and add spices as needed.
- Voila, chili in 30 minutes or less!
Image credit to creative commons user sweetbeetandthegreenbean