Recipe courtesy of One Dish Kitchen
You may recognize this recipe. I’ve made this before for a few Unite for HER events, but I think it’s just too good not to share here! I love a good chili recipe, but it usually yields so much! If you want a bowl of comfort, but don’t feel like pulling out the slow cooker or stock pot, definitely try this out. Plus, this recipe leans on pantry items, which – with the rising price of food – we can all get on board with these days. Amiright?!
- 1 TBSP olive oil
- ½ C chopped onion
- ½ C chopped red bell pepper
- 1 clove garlic
- ½ tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 (14.5 oz. can) can diced tomatoes, including juices
- ½ C canned garbanzo beans, drained and rinsed
- ½ C canned kidney beans, drained and rinsed
- In a medium-sized saucepan, heat oil over medium heat. Add onions and bell peppers, and cook, stirring occasionally, for 2-3 minutes.
- Stir in garlic, salt, cumin, and red pepper flakes. Cook for an additional 1 minute.
- Add canned tomatoes and beans, bring mixture to a boil over high heat. Once boiling, reduce heat to simmer. Cook for 15 minutes.
- Spoon chili into medium-sized bowl, add desired topping, and enjoy!
TIP: Favorite toppings include shredded cheese, a dollop of sour cream, sliced avocados and/or chopped cilantro.