Veggie Chili: Difference between revisions
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* (2) 15-oz cans black beans, drained and rinsed | * (2) 15-oz cans black beans, drained and rinsed | ||
* (1) 15-oz can kidney beans, drained and rinsed | * (1) 15-oz can kidney beans, drained and rinsed | ||
* 1 can of corn | |||
* 1 cup water | * 1 cup water | ||
* 3 tablespoons chili powder | * 3 tablespoons chili powder | ||
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* 1/4 teaspoon cayenne pepper | * 1/4 teaspoon cayenne pepper | ||
* 1 teaspoon salt, or to taste | * 1 teaspoon salt, or to taste | ||
==Instructions== | |||
#In a large pot over medium heat, add the olive oil. | |||
#Add the chopped onion 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. | |||
Revision as of 02:29, 21 October 2020
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3-4 cloves garlic, minced
- (2) 28-oz cans crushed tomatoes
- (2) 15-oz cans black beans, drained and rinsed
- (1) 15-oz can kidney beans, drained and rinsed
- 1 can of corn
- 1 cup water
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon pure maple syrup
- 1 tablespoon cocoa powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or to taste
Instructions
- In a large pot over medium heat, add the olive oil.
- Add the chopped onion 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.
