My Best Chili

When cold weather is here, I always want a good chili to warm me up. I love the mix of spices in this one and I highly recommend using pinto beans compared to red or black beans that may be a little more pasty. It makes it the perfect recipe to introduce omnivores to beans!

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This tasty recipe ready in 30 minutes is very convenient to make in large quantities and freeze!

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Servings: 8

Ingredients

  • 2 red onions (or 3 regular ones), chopped

  • Vegetables you want for app. 3 cups (peppers, carrots, celery, sweet potatoes), diced

  • 1/4 cup (60 ml) olive oil

  • 6 garlic cloves, finely chopped (or 2 tsp ready-to-use chopped garlic)

  • 540 ml (1 can) italian style tomatoes

  • 796 ml (1 can) diced tomatoes

  • 1 620 ml pinto beans (can or cooked)

Spices

  • 1 tsp (5 ml) dried basil

  • 1 tsp (5 ml) dried thyme

  • 1 tsp (5 ml) dried oregano

  • 2 tsp (10 ml) cinnamon

  • 1 tsp (5 ml) paprika

  • 1 tsp (5 ml) smoked paprika

  • Salt & pepper

Optional:

  • 1/4 to 1/2 teaspoon (1 to 2.5 ml) Cayenne pepper

  • 2 tablespoons (30 ml) chili powder

Preparation

  1. In a saucepan, soften the onions and vegetables in the olive oil.

  2. Add the remaining ingredients and simmer for 10 minutes. Season with salt and pepper.

  3. Optionnal : Serve with naan bread.