1 - 2Tablespoonsjalapeno pepperseeds removed and finely diced
1 1/2Tablespoonchili powder
2 15-ouncecans kidney beansrinsed and drained
2 15-ouncecans black beansrinsed and drained
1 15-ouncecan diced tomatoes
1 32-ouncebox of creamy tomato soup
~1 1/2 teaspoons kosher saltor to taste
1poundground beefif using
Sour Cream or Greek Yogurt for a healthier option!
Melt butter (or heat oil if you prefer) over medium-high heat in large stockpot. Saute onion and jalapeno until soft, about 3-4 minutes. Add a pinch of salt. Add garlic and saute an additional 1-2 minutes. Stir in chili powder, cumin, cayenne pepper, and a bit of salt to taste. Add beans, diced tomatoes, and tomato soup. Add additional salt.
Bring chili to a boil and then reduce heat and simmer for 30 minutes. Serve with garnishes as desired.
Place all ingredients in the Instant Pot (if using meat, brown the meat in the pot using sautè function first). Cook on high pressure for 6 minutes. Quick release the steam and serve with desired garnishes.
This chili has a kick to it with the number of spices and jalapeños; use half the amount of jalapeño to reduce the spice.If using condensed tomato soup, add water until your desired consistency is reached.Adding Meat: After sauteeing onion and spices, add the ground beef and brown meat before adding the rest of the ingredients. Continue with recipe as written.
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Classic Vegetarian Chili https://www.forkinthekitchen.com/classic-chili/ January 18, 2019