This recipe is so quick and easy!
This recipe has become my go to recipe when I’m craving chili. It comes together in just about half an hour and the best part is it is made with mostly pantry staples!
With the cold weather on its way it is a perfect time to start making different soups. This recipe goes perfect with our Cornbread recipe. Give it a try if you need quick weeknight meal this fall season!
Time: 30-45 minutes
Yield: 6 servings
Ingredients:
1 can kidney beans
1 can pinto beans
1 can black beans
1 can chickpeas
1 can corn
1 28 oz can crushed tomatoes
1 large onion diced
2 red bell peppers diced
2 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon garlic minced
2 cups vegetable stock
Instructions:
Sauté onions and bell peppers on medium heat until they begin to brown
Add minced garlic and cook until fragrant
Add remaining ingredients and simmer for 15 to 20 minutes
Salt and pepper to taste
Notes: add jalapeño peppers if you you like a spicy chili
Notes: recipe could easily be made in a crock pot.
