One of my favorite parts of Fall and Winter are the cold days where you just want to curl up on the couch with a hot bowl of chili, watching your favorite movie.
Well folks, it’s still summer weather here in California but I couldn’t wait another second to make my favorite batch of chili. I don’t care if people are still heading to the beach on the weekends, I’m pretending it’s snowing outside.
The truth is, I never use a recipe when I make chili. I just throw everything into a pot and top it with cheese. Cooking doesn’t have to be complicated and recipes don’t need to be followed to a T. I promise.
This time I wrote my recipe down for you. You’re welcome.
Prep Time: 5-10 minutes
Cook Time: 40-60 minutes
Keywords: entree soup/stew vegetarian tomato beans
Ingredients (4-5 servings)
- 1/2 white onion
- 2 garlic cloves
- 1 red pepper
- 1 28 oz can fire roasted tomatoes
- 1 15 oz can kidney beans
- 1 15 oz can black beans
- 1/2 bottle of beer
- 1/2 tsp cumin
- 1 tsp chopped fresh parsley
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- olive oil
Chop onion, garlic, red pepper and parsley. Heat large pot over medium heat on stove. Pour thin coating of olive oil in bottom of pot. Add onion and garlic. Cook until onions turn translucent. Add red pepper. Sprinkle with salt and pepper. Add canned tomatoes, beans, beer, cumin, paprika, cayenne and parsley. Stir and let cook over medium heat for at least 30 minutes. The longer the better.
Note: Feel free to add more of your favorite vegetables to this chili…the more the merrier!