This chili recipe is very quick- after getting it all mixed together you only need to simmer it for about 25 minutes! It is also vegetarian & incredibly easy- even the beginner chef can wow their family or friends with this recipe.
B whipped it up as a back up when we had our annual football chili party & had some vegetarian friends attending. We liked it so much we now like to make it for ourselves- healthy and delicious.
You’ll need:
- 1 red onion, diced
- 1 green bell pepper, diced
- 1 28oz can of crushed tomatoes
- 2 cans of black beans, no spices, rinsed & drained
- 1 4oz can of green chilies, diced
- 4 cloves of garlic, peeled & diced
- Red pepper flakes (about 1/4 tsp)
- Salt
- Black pepper
- 2 teaspoons of cumin
- 2 teaspoons of chili powder
- 4 oz of goat cheese, crumbled
- 1 small bunch of cilantro, destemmed & chopped roughly
- 1 tbsp of olive oil
- Optional: onion powder
In a large stock pot or dutch oven, heat 1 tbsp of olive oil and add red onions & green pepper. Cook over medium heat, stirring frequently for 3-5 minutes.
Add garlic, cumin, chili powder, red pepper flakes & the can of diced chilies. Let this cook for about 2 minutes, allowing the spices to get warm & toasty! Add the tomatoes and black beans, stirring. Add 1 tsp of salt and 1/2 tsp of black pepper. Stir and let simmer for about 10 minutes.
Taste again- and add to your taste. We added in about 1/2 tsp of onion powder, another 1/2 tsp of cumin and another 1/2 tsp of salt. Simmer for another 1o to 15 minutes and serve, topped with cilantro & crumbled goat cheese.