This makes a dense chili; more like a stew than a soup. What might you do if you want to make chili that has more liquid or that is soupy-er?
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 3 cloves garlic, finely chopped
- 1 can (15-16 oz.) red kidney beans, drained and rinsed
- 1 can (15-16 oz.) black beans, drained and rinsed
- 1 can (15-16 oz.) navy beans, drained and rinsed
- 1 can (14 ½ oz.) stewed tomatoes
- 1 cup water
- ¼ cup tomato paste
- ¼ cup honey
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. hot sauce
- Garnish with shredded cheddar cheese, sliced scallions, and pickled or sliced jalapenos.
- Heat oil in a large Dutch oven over medium-high heat. Add onion, green pepper, and garlic and cook for 5 minutes until vegetables are soft.
- Add beans, tomatoes, water, tomato paste, honey, chili powder, cumin, oregano, salt, and hot sauce.
- Simmer, covered, for 1 hour on medium-low heat, stirring occasionally.
- Serve chili with shredded cheese, sliced scallions, and jalapenos if desired.
Equipment needed: Measuring cups and spoons, Knife, Dutch oven with lid, Wooden spoon, Cheese grater, Colander.