The perfect dish for cold winter nights or afternoon football games. This chili is a crowd pleaser and a great way of incorporating an assortment of vegetables into your diet. Up the intensity with the addition of the optional habanero seeds. Use a combination of yellow and green bell peppers to add color to the chili.
Prep Time
15 minutes
Cook Time
60 minutes
Serves
8
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 onions chopped
- 3 bell peppers chopped
- 5 cloves garlic pressed
- ½ tsp chile pepper flakes
- 2 T ground cumin
- 1 habanero pepper, seeds reserved
- 1 cup fresh or frozen green beans cut or broken into 1 inch pieces or 1 medium zucchini sliced into ⅛ inch thick half moons or quarters
- 2 15-oz cans kidney beans
- 1 15-oz can pinto beans
- 2 28-oz cans fire roasted diced tomatoes
- 1 tsp salt
- 1 tsp black pepper
Steps
1
Seed and finely chop the habanero pepper. Set the seeds aside to use later if more heat is desired.
2
Heat the oil over medium heat in a large pot. Add the onions and cook for several minutes until they begin to turn translucent. Stir frequently to prevent burning.
3
Stir in the bell peppers and cook for 10 minutes, stirring frequently.
4
Add the garlic, chile pepper flakes, cumin, and habanero pepper, stirring after each addition. Cook for 5 minutes stirring frequently.
5
Add the green beans or zucchini and cook for another 10 minutes, stirring frequently.
6
Pour the kidney and pinto beans into a colander, rinse with cool water, and allow to drain. Add the beans, tomatoes, salt and black pepper to the pot of vegetables. Stir well. Cover and let simmer for 15-20 minutes stirring occasionally to distribute the flavors.
7
Taste the chili and add the habanero seeds and salt and pepper if desired. Let simmer for at least 10 more minutes, the longer the better.
8
Serve hot in bowls with shredded cheddar cheese and sour cream if desired. The chili is even better the next day when the flavors have melded a little longer.