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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers. Ingredients:
2 tablespoons olive oil |
2 large onions, chopped |
2 teaspoons garlic, minced |
2 jalapeno chiles, seeded and minced |
2 (28 ounce) cans diced tomatoes |
1/2 cup tomato paste |
2 green peppers, chopped |
2 large carrots, chopped |
1 1/2 tablespoons ground cumin |
1/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 (15 ounce) cans kidney beans, drained |
2 (15 ounce) cans pinto beans, drained |
2 small zucchini, diced |
Directions:
1. Heat oil in heavy large pot over medium heat.
2. Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
3. Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
4. Bring to simmer, and cook for 20 minutes.
5. Add all beans and cook 15 minutes more.
6. Add zucchini and cook 5 minutes, stirring occasionally.
7. If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
8. Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
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