This chili recipe will help you get your recommended servings of vegetables without eating carrot sticks all day & it only takes about 30 minutes from start to finish – perfect after a long winter day.
I like to top it with goat cheese crumbles and a cilantro garnish, but my husband prefers his with a generous sprinkle of Goldfish crackers. To each their own – enjoy!
- 1 red onion, diced
- 1 green bell pepper, diced
- 1 28oz can of crushed tomatoes
- 2 cans of black beans, no spices, rinsed & drained
- 1 4oz can of green chilies, diced
- 4 cloves of garlic, peeled & diced
- Red pepper flakes (about 1/4 tsp)
- Black pepper
- 2 teaspoons of cumin
- 2 teaspoons of chili powder
- 4 oz of goat cheese, crumbled
- 1 small bunch of cilantro, destemmed & chopped roughly
- 1 tbsp of olive oil
- Optional: onion powder
In a large stock pot or dutch oven, heat 1 tbsp of olive oil and add red onions & green pepper. Cook over medium heat, stirring frequently for 3-5 minutes.
Add garlic, cumin, chili powder, red pepper flakes & the can of diced chilies. Let this cook for about 2 minutes, allowing the spices to get warm & toasty! Add the tomatoes and black beans, stirring. Add 1 tsp of salt and 1/2 tsp of black pepper. Stir and let simmer for about 10 minutes.
Taste again- and add spices to your taste. I added in about 1/2 tsp of onion powder, another 1/2 tsp of cumin and another 1/2 tsp of salt. Simmer for another 1o to 15 minutes and serve, topped with cilantro & crumbled goat cheese.
Daisy is a lawyer married to a lawyer (insert lawyer jokes here) living in a small condo in a big city with a new baby and beagle. She breaks up the legal-speak by blogging about life in Chicago, which is filled with escapades of urban living. In the summer she enjoys patio dining and in the winter wonders what she was thinking when she moved here. You can read more from Daisy on her blog, Just Daisy.