Winning 3-Alarm Bean Chili

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  • 7
  • Average
  • 10 mins
  • 45 mins
  • Average budget

Ingredients

  • 1-2 tbsp butter or olive oil
  • 4 onions chopped
  • 6 large crushed garlic cloves
  • 2 tbsp chili powder
  • 1 tsp each of cinnamon and dried leaf oregano
  • 1/2 tsp each of salt, black pepper and cayenne pepper
  • 1/4 tsp allspice
  • 28-oz (796-mL) can diced tomatoes
  • 7 1/2-oz (213-mL) can tomato sauce
  • 2 cups beef or chicken bouillon or a 10-oz (284-mL) can beef or chicken broth plus
  • 3/4 cup water or 2 cups vegetable broth
  • 6 peppers (preferably red and green and yellow)
  • 1 bunch fresh coriander or parsley (optional)
  • 2 (19-oz/540-mL) cans red kidney beans drained

Preparation

Step 1

Melt butter in a large wide saucepan set over medium-high heat. Add onions, garlic and seasonings. Stir frequently until onions have softened, about 5 minutes.

Step 2

Stir in tomatoes, tomato sauce and broth. Bring to a boil, then reduce heat to low and simmer to develop flavors, at least 30 minutes. Stir often.

Step 3

Then, coarsely chop peppers and coriander and stir in along with beans. Add salt, if you wish. Cook, uncovered, until peppers are as you like, about 10 more minutes. Chili can be refrigerated up to 3 days or
frozen.

Nutritional information: 231 calories, 14g protein, 2g fat, 44g carbs, 15g fiber

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