Vegetarian Smoky Weekend Chili

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IngredientsVeg Smoky Weekend Chili

  • 1 tablespoon vegetable oil
  • 1 medium green sweet pepper, chopped (3/4 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 15 to 16 ounce can kidney beans, rinsed and drained
  • 1 15 to 16 ounce can great Northern beans, rinsed and drained
  • 3 tablespoons chili powder, sit 1 tablespoon chili powder aside for serving
  • 1 15 ounce can tomato sauce
  • 1 14 1/2 ounce can fire roasted diced tomatoes, undrained
  • 1 tablespoon packed Brown sugar
  • 1 tablespoon dark unsweetened cocoa powder
  • Sour cream – optional
  • One green onion, chopped – optional
  • Cheddar cheese, (about ½ cup) grated – optional

Directions

  1. In a large saucepan heat the oil over medium-high heat.
  2. Add sweet pepper and onion; cook and stir for 25 minutes or until tender.
  3. Add beans and chili powder; cook and stir 2 minutes.
  4. Stir in tomato sauce, undrained tomatoes, Brown sugar, and cocoa powder.
  5. Bring to boil; reduce heat.
  6. Cover and simmer 25 minutes, stirring occasionally.
  7. When serving top with sour cream, cheddar cheese, chopped green onions, and chili powder

We serve our chili in Cordon Bleu 16 oz. White Porcelain Chili Bowls Click Here

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