1 - 2Tablespoonsjalapeno pepper, seeds removed and finely diced
2garlic cloves, minced
1 1/2Tablespoonchili powder
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
Sour Cream or Greek Yogurt for a healthier option!
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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.
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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Classic Vegetarian Chili https://www.forkinthekitchen.com/classic-chili/ November 8, 2015