11.25 oz packetchili seasoningclick for easy homemade recipe
315 or 16-oz cansblack beansdo not drain
114.5 oz canfire roasted diced tomatoesdo not drain
112-oz jarroasted red peppersdrained and chopped
Instructions
Flavor Base: Heat oil in a large pot over medium heat. Add chopped onion and cook until soft and a bit translucent, about 4 minutes. Add chili seasoning and cook for another 1 minute.
Assemble: Add cans of black beans and fire roasted tomatoes (do not drain them – add it all). Drain and chop the roasted red peppers, then add them in. Cover and let simmer for 15 minutes*.
Blend (optional): For a rich texture, ladle 1 cup of the chili into a countertop blender. Do not fully close the lid(it can be very dangerous to blend hot liquids, steam must be able to escape). Blend until smooth, then add it back to the main pot of chili and stir well.
Serve hot topped with your favorites, like avocado, cilantro, diced onion, and crushed corn chips!
Video
Notes
*If you have more time, it will continue to get better as it cooks, but it’s pretty darn good after 15 minutes!Store in an airtight container in the fridge for up to 5 days.