½ c. Onion, chopped
2 cloves Garlic, minced
1 Tbsp. Oil
2 Tbsp. Chili powder
1 tsp. Ground cumin
½ tsp. Oregano
½ tsp. Red pepper flakes
2 Tbsp. Tomato paste
(1) 29-oz. can Crushed tomatoes
2 c. Vegetable broth
(2) 29-oz. cans Pinto or red kidney beans
Salt and pepper to taste

In a large saucepan, briefly cook onion and garlic in oil. Stir in spices, tomato paste, crushed tomatoes and vegetable broth. Bring to a boil; stir and reduce heat to simmer. Drain the liquid from the beans and add to saucepan. Allow chili to thicken before serving. Add salt and pepper to taste.

Sprinkle cheddar cheese on top.

Can also add cooked ground turkey or beef to the recipe.

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