Chili is such a comfort as the fall weather starts to settle in. Here is my own simple vegetarian home recipe:
2 tablespoons vegetable oil or olive oil
2 cans 15 oz bpa free black beans
2 cans 15 oz bpa free pinto beans
1 jar store bought salsa
2 cups low sodium Chicken Broth
2 Tablespoons Cumin
2 Tablespoons Dried Oregano
1 Pinch of Red Pepper flakes
2 garlic cloves minced
1 Diced Jalepeno, Seeds removed
1 large red onion diced (put aside a handful for serving at the end if desired)
3 Roma tomatoes diced
1 avocado diced
1/2 cup extra sharp cheddar, grated
Salt & Pepper
Dash of Hot Sauce (I like Cholula)
Xochitl Tortilla Chips (optional)
1 pint Greek yogurt (optional)
In a large stock pot on medium heat add oil, onion and garlic...sauté until onions are soft.
Add beans, salsa, broth, jalapeño, spices, and season to taste. Cook on medium heat stirring occasionally until liquid is lessened by half, about 15-25 minutes.
Spoon into bowls piping hot, top with grated cheese, extra raw onion (if desired), tomatoes, avocado and a dollop of Greek yogurt as a topper to cool the spice. Line the bowl with tortilla chips for dipping.