Ryan makes fabulous chili. And since he has so much love for me, he has developed a vegetarian version! And when it is cold outside, like it is here this weekend in VT, nothing is better!!
Ingredients:
Red Kidney Beans
Black Beans
Pinto Beans
1 "2 Alarm Chili Kit" (This has all the spices in pre-packaged amounts, but you could collect the seasonings yourself as follows: red pepper, corn masa flour, cumin, oregano, ground chili pepper, onion, garlic, paprika, and salt)
1 medium white onion
4 cloves garlic
olive oil
16 oz can tomato sauce (8 oz)
1 8oz can-fulls of water
1 8 oz jar salsa
handful of cheddar cheese for chili
sour cream and cheese to top
cilantro
lime
tortilla chips
Cook onions and garlic in olive oil until translucent. Then add in the beans, seasonings, tomato, salsa, water, and a handful cheese. Cook for 30 minutes and then add in masa flour to thicken. Allow to simmer, garnish with a wedge of lime, sprig of cilantro, sour cream and sprinkle of cheese on top!
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