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Simple, quick, and versatile! Add meat for a non-veggie option, different veggies, different stocks — make it your own!
Heat olive oil in a dutch oven over medium- to medium-high heat.
Add onions and garlic and saute until onions become golden, about 6-8 minutes, stirring frequently. Add cumin, chili powder, salt, and pepper and saute for another minute. Add the remaining ingredients and bring chili up to a boil. Reduce heat and simmer chili for 25-30 minutes, depending on how thick you like your chili.
Serve and enjoy! We like to serve this over brown rice with some shredded cheese, and it makes a great topping for nachos as well!
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