Prep 20 mins
Cook 50 mins
I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
- 2 tablespoons olive oil
- 2 large onions, chopped
- 2 teaspoons garlic, minced
- 2 jalapeno chiles, seeded and minced
- 2 (28 ounce) cans diced tomatoes
- 1⁄2 cup tomato paste
- 2 green peppers, chopped
- 2 large carrots, chopped
- 1 1⁄2 tablespoons ground cumin
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 2 (15 ounce) cans kidney beans, drained
- 2 (15 ounce) cans pinto beans, drained
- 2 small zucchini, diced
- Heat oil in heavy large pot over medium heat.
- Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
- Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
- Bring to simmer, and cook for 20 minutes.
- Add all beans and cook 15 minutes more.
- Add zucchini and cook 5 minutes, stirring occasionally.
- If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
- Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
This was delicious! Will make great lunches to bring to work this week. I used 1/2 can mild green chiles, left out the green pepper, added some celery since I had it on hand. I added extra water since I thought it would be a little tomatoe-y for our taste, then decided to add some frozen corn as well. I really enjoyed this with a bunch of cheese on top! Thanks so much for posting!! Made for Use it or Lose it Bargain Basement tag game.