A couple of weeks ago, I made Chili. Since then, all I wanted was to make some again. It is the perfect meal for cold weather for many reasons, my top ones being:
- Hot and comforting
- Heats the apartment since it simmers for so long (I have a gas stove)
- Lots of iron & protein
And there are so many different ways to make chili :).
- 1-2 tbsp olive oil
- 1 big Spanish onion, coarsely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (213 ml) tomato sauce
- 1/4 cup salsa
- 1 can (19 oz) red kidney beans
- 1 can (19 oz) white kidney beans
- 1/4 cup chili powder
- 1 1/2 tsp cumin
- 1 tsp tabasco
- Salt, pepper to taste
Directions: Heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is translucent. Add vegetable broth and bring to a boil. Add all other ingredients, reduce to medium-low and let simmer, uncovered, for 30 minutes, stirring occasionally. Reduce heat to low, cover, and let simmer 1 hour.
Uncover and let simmer 15 minutes, or until desired consistency.
Makes 4 servings
The other chili I made had more liquid and this one is really thick. I love all kinds of chili ;).
If you like yours more liquid, you can make this one less thick – just serve right away after simmering covered for 1 hour or add a little bit of water!