Classic Chili (Vegetarian Option)

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6-8

This Classic Chili recipe can be made with or without meat and uses creamy tomato soup for a twist!

INGREDIENTS
1 Tablespoon butter
1 medium yellow onion, diced
1 – 2 Tablespoons jalapeno pepper, seeds removed and finely diced
2 garlic cloves, minced
1.5 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon cayenne pepper
1 pound ground beef (optional)
2 15-ounce cans kidney beans
1 15-ounce can black beans (add an additional can if omitting meat)
1 15-ounce can diced tomatoes
1 32-ounce box of tomato soup (I use creamy)
Salt to taste

INSTRUCTIONS
Melt butter (or heat oil if you prefer) over medium-high heat. Saute onion and jalapeno until soft, about 3-4 minutes. Add garlic and saute an additional 1-2 minutes.
Stir in chili powder, cumin, and cayenne pepper.
If using meat, add to pot and brown.
Add beans, diced tomatoes, and tomato soup. Add salt to taste.
Bring to a boil and then reduce heat and simmer for 30 minutes.
Serve with cheese, sour cream, or jalapeno slices.

NOTES
This chili has a little kick to it with the amount of spices and jalapenos; I add about 2 Tablespoons of the diced jalapenos, but if you want it less spicy, I’d lean towards 1 Tablespoon.

From forkinthekitchen.com