Directions
- 1Start by dicing one yellow onion.
- 2Heat a pan and add some olive oil.
- 3Add the diced onion to the pan and let it cook for a few minutes.
- 4Chop one jalape ño.
- 5Add the chopped jalape ño to the pan.
- 6Add three cloves of garlic, a 4-ounce can of diced green chilies, and two cans of lightly drained fire-roasted diced tomatoes to the pan.
- 7Add salt, pepper, one teaspoon of smoked paprika, chili powder, and cumin to the pan.
- 8Let everything cook for about two to three minutes.
- 9Add two cans of rinsed and drained great northern beans and one can of rinsed and drained pinto beans to the pan.
- 10Add a half cup of Frank's Red Hot hot sauce and two tablespoons of butter to the pan.
- 11Pour in four cups of vegetable broth, which is the entire container.
- 12Give it a mix.
- 13Cover and let it simmer for about 20 minutes.
- 14Add a few spoonfuls of cream cheese to the chili.
- 15Use an immersion blender to partially blend the chili.
- 16Top with a little cilantro.
- 17Serve with tortilla chips and a side salad.
Ingredients
- 1 yellow onion
- olive oil
- 1 jalape ño
- 3 cloves of garlic
- 4 ounces can of diced green chilies
- 2 cans of fire-roasted diced tomatoes
- salt
- pepper
- 1 teaspoon smoked paprika
- chili powder
- cumin
- 2 cans of rinsed and drained great northern beans
- 1 can of rinsed and drained pinto beans
- 0.5 cup Frank's Red Hot hot sauce
- 2 tablespoons butter
- 4 cups vegetable broth
- cream cheese
- cilantro
- tortilla chips
- arugula, artichoke, and parmesan salad
Equipment
knifecutting boardpanstovewooden spoongarlic pressstrainermeasuring cupimmersion blenderbowlsladleplate
Tips
- If you want the chili to be less spicy, remove some of the jalape ño seeds.
- You can use a regular blender instead of an immersion blender for blending.
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