This Classic Chili recipe can be made with or without meat and uses creamy tomato soup for a twist!
- 1 Tablespoon butter
- 1 medium yellow onion, diced
- 1 – 2 Tablespoons jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1.5 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 pound ground beef (optional)
- 2 15-ounce cans kidney beans, rinsed and drained
- 1 15-ounce can black beans (add an additional can if omitting meat), rinsed and drained
- 1 15-ounce can diced tomatoes
- 1 32-ounce box of tomato soup (I use ready-to-go creamy)
- Salt to taste
- Melt butter (or heat oil if you prefer) over medium-high heat in large stock pot. Saute onion and jalapeno until soft, about 3-4 minutes. Add garlic and saute an additional 1-2 minutes.
- Stir in chili powder, cumin, and cayenne pepper.
- If using meat, add to pot and brown.
- Add beans, diced tomatoes, and tomato soup. Add salt to taste.
- Bring to a boil and then reduce heat and simmer for 30 minutes.
- Serve with cheese, sour cream, or jalapeno slices.
This chili has a little kick to it with the amount of spices and jalapeños; I add about 2 Tablespoons of the diced jalapeños, but if you want it less spicy, I’d lean towards 1 Tablespoon.
If using a condensed tomato soup, add water until your desired consistency is reached.