chili weather!

image via

It’s going to dip into the 40s by the end of the week, and although it’s still technically Summer, let’s call a spade a spade. It’s chili time.

I use a mix of these two recipes, both courtesy of JenLovesKev:

2 cloves garlic
1 tbsp Olive oil
1/2 Medium Onion chopped
2 Bay leaves
1 1/2 tsp Cumin
2 tbsp dried Oregano
1 tbsp salt
1 tbsp pepper
2 Bell pepper, chopped (I like yellow and orange)
2 Jalapeno Peppers, chopped
3 (15 oz.) cans of whole tomatoes (cut up with kitchen scissors- I like it a little more chunky then diced cans) 1 can needs to be drained of liquid so its not to soupy.
1 Small can of tomato paste
1 tbsp pepper
1/4 cup of chili powder
1 (15oz) can kidney beans
1 (15oz.) can garbanzo beans
1 (15oz.) can black beans
Frozen corn
Cilantro
avocado slices
Corn Chips
Shredded Cheese

1.)  Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the bell peppers, jalapeno peppers and garlic.

2.)  Mix the tomatoes and paste into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 25 minutes. Stir in the corn, and continue cooking 5 minutes. Right before serving stir in handful and chopped cilantro.

3.)  Take a shallow bowl. Lay some chips down. Place a layer of chili on top. Top with some cheese. Repeat. Top with avocado slices.

… then go get amongst it! 🙂

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