Shortcut Chili

11 ingredients
9 steps

Ingredients

  • 2 cups chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon minced canned chipotles in adobo sauce (see page 286)
  • 1 red or green bell pepper, diced
  • 1 15-ounce can of red kidney beans, drained
  • 1 15-ounce can of lentils, undrained
  • 1 15-ounce can of diced tomatoes
  • 1 tablespoon minced fresh cilantro
  • Sour cream (optional)

Directions

  1. 1
    In a soup pot, saute the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.
  2. 2
    Add the chipotles and the bell peppers, cover, and cook for 2 minutes.
  3. 3
    Stir in the beans, lentils, and tomatoes.
  4. 4
    Cover and simmer on low heat for 5 to 10 minutes or until everything is hot.
  5. 5
    Stir in the cilantro.
  6. 6
    Serve topped with sour cream, if you wish.
  7. 7
    In addition to or in place of the chipotles, add 2 teaspoons Chili Powder (page 235).
  8. 8
    Serve spooned over Polenta (page 184)or Yellow Rice (page 179), or with cornbread or tortilla chips.
  9. 9
    Then cool your palate with Mango Coconut Sorbet (page 271).

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