This quick chilli recipe makes 6 hearty servings.
10-Steps to the best vegetarian chilli you ever ate!
Ingredients
- 1 tablespoon olive oil
- 1 large onion coarsely chopped
- 2 to 3 cloves garlic smashed
- 2 bell peppers (green, red or yellow – your choice )
- 1 or 2 jalapeno peppers chopped
- 1 eight-ounce can tomato sauce
- 1 twenty-eight ounce can Italian tomatoes
- 1/4 cup chilli powder
- 1 teaspoon cumin
- 1/4 teaspoon basil
- 1/4 teaspoon oregano (optional)
- 1 can of black beans or you can soak and prepare separately
- 2 cans of red kidney beans or you can prepare from dried beans the equivalent
- salt & pepper to taste
- sour cream
- flour tortillas
Directions
- Heat oil in a heavy stockpot and add onions
- Saute onion until translucent
- add garlic and bell peppers
- saute for five minutes
- add jalapeno peppers, tomato sauce, tomatoes, chilli powder, cumin basil and oregano. Stir.
- Cover and simmer for 30-45 minutes.
- Add drained and rinsed beans.
- Continue to simmer for another 15-30 minutes.
- Adjust seasoning to taste.
- Serve with a ‘dollop’ of sour cream on top and warmed flour tortillas on the side.
