Veggie Chili: Difference between revisions
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* 0.5 red bell peppers, diced | * 0.5 red bell peppers, diced | ||
* 2 cloves garlic, minced | * 2 cloves garlic, minced | ||
* 28 oz crushed tomatoes | * 28 oz crushed or diced tomatoes | ||
* 2 15-oz cans kidney beans, drained and rinsed | * 2 15-oz cans kidney beans, drained and rinsed | ||
* 0.5 cups water | * 0.5 cups water | ||
| Line 12: | Line 12: | ||
* 0.5 tbsp cocoa powder | * 0.5 tbsp cocoa powder | ||
* 0.5 tsp smoked paprika | * 0.5 tsp smoked paprika | ||
* | * 1 tsp cayenne pepper | ||
* 0.25 tsp salt, or to taste | * 0.25 tsp salt, or to taste | ||
Latest revision as of 02:29, 22 December 2020
Ingredients[edit]
- 1 tbsp olive oil
- 0.5 medium sweet onions, diced
- 0.5 red bell peppers, diced
- 2 cloves garlic, minced
- 28 oz crushed or diced tomatoes
- 2 15-oz cans kidney beans, drained and rinsed
- 0.5 cups water
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tbsp pure maple syrup
- 0.5 tbsp cocoa powder
- 0.5 tsp smoked paprika
- 1 tsp cayenne pepper
- 0.25 tsp salt, or to taste
Instructions[edit]
- In a large pot over medium heat, add the olive oil.
- Add the chopped onion and bell pepper and sauté 3-4 minutes until translucent.
- Add in the garlic and cook 1 more minute, stirring constantly.
- Now add all the rest of the chili ingredients, and stir to combine. Bring to a boil, then lower the heat and simmer for about 20 minutes.
