Serves 1
Directions
- 1Dice one onion.
- 2Heat a pan with olive oil.
- 3Add the diced onion to the pan.
- 4Chop one jalapeño, removing some of the seeds.
- 5Add the chopped jalapeño to the pan.
- 6Add three cloves of garlic to the pan.
- 7Add one can of diced green chilies to the pan.
- 8Add two cans of lightly drained fire-roasted diced tomatoes to the pan.
- 9Season with salt.
- 10Season with pepper.
- 11Add paprika.
- 12Add chili powder.
- 13Add cumin.
- 14Add two cans of rinsed and drained Great Northern beans.
- 15Add one can of rinsed and drained pinto beans.
- 16Add half a cup of Frank's Red Hot hot sauce.
- 17Add two tablespoons of butter.
- 18Add three cups of vegetable broth.
- 19Cover and simmer for about 20 minutes.
- 20Use an immersion blender to slightly thicken the chili.
- 21Add a few scoops (approximately 3 tablespoons) of cream cheese.
- 22Serve and top with cilantro.
Ingredients
- 1 whole Onion
- Olive oil
- 1 whole Jalapeño
- 3 Garlic cloves
- 1 can Diced green chilies
- 2 cans Lightly drained fire-roasted diced tomatoes
- Salt
- Pepper
- Paprika
- Chili powder
- Cumin
- 2 cans Rinsed and drained Great Northern beans
- 1 can Rinsed and drained pinto beans
- 0.5 cup Frank's Red Hot hot sauce
- 2 tablespoons Butter
- 3 cups Vegetable broth
- 3 tablespoons Cream cheese
- Cilantro
Equipment
KnifeCutting boardPotSpoonGarlic pressStrainerMeasuring cupImmersion blenderBowls
Tips
- To make it less spicy, remove all seeds from the jalapeño.
- Adjust the amount of vegetable broth to control the chili's thickness.
- You can use an immersion blender or a regular blender to thicken the chili, or skip this step if you prefer a thinner consistency.
- You can top the chili with sour cream, extra cheese, or other toppings of your choice.
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