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Hearty Tomato Bean Chili


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Member since 2016

Serves 4 | Prep Time 15 | Cook Time 60

Ingredients

¼ C EVOO
2 Tbsp. Unsalted Butter
1 Red Onion, diced
2 cloves Garlic, crushed and chopped
2 Green Onions, sliced
2 stalks Celery, diced
2 Jalapenos, seeded and diced
Green Bell Pepper, seeded and chopped
Orange Bell Pepper, seeded and chopped
796ml can Diced Tomatoes with chili accents (regular tomatoes are fine as well)
540ml can Cannellini Beans, drained and lightly rinsed
540ml can Black Beans, drained and lightly rinsed
540ml can Red Kidney Beans
2 heaping Tbsp. Re fried Beans
1/3 C. Tomato Sauce
Sea Salt

Spice Mix
½ Tsp. Black Pepper
¼ Tsp. ground White Pepper
¼ Tsp. Minced Onion
¼ Tsp. Cayenne pepper
¼ Tsp. Chili Powder
½ Tsp. Red Pepper Flakes


In a large sauce pan, bring to temperature on medium and add the butter and EVOO. Once combined, add in the garlic and stir often for 2 minutes.


Add in the green and red onion and a pinch of sea salt. Continue frying 3 minutes before adding in the red pepper flakes and stirring to combine.


Add in the green and orange bell pepper, jalapeno, celery, and a good pinch of sea salt. Continue frying 5 or 6 minutes until vegetables start to become tender.


Whisk the spice mix together in a small bowl and set aside.


Add the cannellini, black, and kidney beans, diced tomatoes, tomato sauce, another pinch of sea salt, and 1/2 the spice mix. (Black / White pepper, minced onion, cayenne, and chili powder)


Bring to a boil on medium heat. Once boiled, stir in the refried beans and remaining spice mix. Reduce the heat to medium low, cover and simmer one hour stirring occasionally to keep the beans from sticking to the bottom of pan.


Remove the lid and allow to simmer 15 minutes to thicken up prior to serving.


**The longer the chili simmers the more intense the flavours will become so feel free to leave it on low for a few hours before service!


Pairs Well With


Notes

A delicious tomato based chili with a lovely, mild heat.

A dash of local for every season
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