Thick & Spicy Kidney Bean Chili

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 :).

Print recipe

Ingredients:

• 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!