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!
This tasty recipe ready in 30 minutes is very convenient to make in large quantities and freeze!
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)
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
1/4 to 1/2 teaspoon (1 to 2.5 ml) Cayenne pepper
2 tablespoons (30 ml) chili powder
In a saucepan, soften the onions and vegetables in the olive oil.
Add the remaining ingredients and simmer for 10 minutes. Season with salt and pepper.
Optionnal : Serve with naan bread.