I am known for cooking everything from scratch, but even I have time crunches at times. This chili recipe is made with canned beans , but the spices give it a kick. You may use any 4 beans of your choice. Warning, cut the recipe in half to make a standard size 5 quart pot or Dutch oven. If you choose to use the full recipe you will need 12 quart pot or larger. This is an easy, savory chili that is perfect for this time of the year.
INGREDIENTS
2 tbsp. olive oil
2 tbsp. paprika
2 tbsp. smoked paprika
1 tbsp. cumin
1 red onion, diced
2 cloves garlic, minced
3 ribs of celery, roughly chopped
3 carrots, diced
2 15 oz. cans of cannellini beans, rinsed and drained
2 15 ox. cans kidney beans, rinsed and drained
2 15 oz. cans black beans, rinsed and drained
2 15 oz. cans pinto beans, rinsed and drained
2 28oz cans crushed tomatoes
optional garnish: sliced avocado, sliced jalapeno, salsa
INSTRUCTIONS
- Heat a heavy bottomed pot or Dutch oven over medium heat. Add olive oil, paprika, and cumin. Cook for 2-3 minutes be careful not to burn the spices.
- Add, onion and garlic and cook for 3-5 minutes until translucent and garlic is pungent.
- Add, celery and carrots, mix and cook for 3 minutes.
- Add, beans and tomatoes. Cook for 15 minutes, stirring often.
- Serve topped with avocado, sliced jalapenos, and salsa.
