1 - 2Tablespoonsjalapeno pepper, seeds removed and finely diced
2garlic cloves, minced
1 1/2Tablespoonchili powder
1Tablespooncumin
1teaspooncayenne pepper
2 15-ouncecans kidney beans, rinsed and drained
2 15-ouncecans black beans, rinsed and drained
1 15-ouncecan diced tomatoes
1 32-ouncebox of creamy tomato soup
~1 1/2 teaspoons kosher salt, or to taste
1poundground beef, if using
Possible Garnishes:
Cheddar cheese
Jalapeno slices
Avocado
Sour Cream or Greek Yogurt for a healthier option!
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Instructions
Stovetop:
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.
Instant Pot:
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.
Notes
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.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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