Fall might be just around the corner, but football season is already here! Make this yummy and hearty chili for your next tailgate. Special thanks to The Garden Grazer for the recipe!
1 red bell pepper
4 cloves garlic
15 oz. can kidney beans
15 oz. can black beans (or pinto, etc.)
15 oz. can diced tomatoes (I use petite diced)
6 oz. tomato paste
2 cups vegetable broth
2 Tbsp. chili powder (use mild, or cut back if desired)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
Salt to taste
Dice onion and bell pepper. Mince garlic.
In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
Add garlic and saute 30 seconds.
Add vegetable broth, tomatoes with juice, tomato paste, and seasonings.
Bring to a light boil.
Meanwhile, rinse and drain beans.
Add beans, cover, reduce heat, and simmer for 10 minutes until thickened.
Serve with toppings of choice.
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