Chandra's Mixed Bean Chili
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs ground chicken or 1 1⁄2 lbs Yve's veggie ground round
- 1 green pepper, deseeded & chopped
- 2 jalapenos, diced
- 2 (28 ounce) cans diced tomatoes, do not drain
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans dark red kidney beans, drained
- 2 (15 ounce) cans great northern beans, drained
- 2 (15 ounce) cans pinto beans, drained
- 1 tablespoon chili powder (to taste)
- 2 tablespoons cumin (to taste)
- 2 teaspoons cayenne (to taste)
- 1 tablespoon dried oregano (to taste)
- 1 teaspoon sea salt (to taste)
- 1 tablespoon fresh ground black pepper (to taste)
Directions
- In a large soup pot, heat oil.
- Add onion and garlic,
- Saute for 5 minutes or until onion is just translucent.
- Add meat and 1/2 of the spices.
- Saute until meat is cooked, about 10 minutes.
- Stir in the jalapenos and green pepper.
- Cook 3-5 more minutes.
- Add the tomatoes, beans, and remaining spices.
- Bring to a strong simmer.
- Reduce heat to a low simmer and cook for 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
- Adjust seasonings to taste, cooking 5 minutes between each addition.
- Serve with your choice of garnishes (cheddar cheese, sour cream, chopped onion, oyster crackers, etc.).
- Refrigerate leftovers covered.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off