Total Time
1hr 16mins
Prep 10 mins
Cook 1 hr 6 mins

Ingredients Nutrition

Directions

  1. In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.
  2. Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently.
  3. Add crushed tomatoes and tomato puree; bring mixture to a boil.
  4. Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes.
  5. Stir in kidney beans.
  6. Cook the chili at least 45 minutes to an hour, or until the vegetables are tender.
  7. (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.