Monday, May 7, 2012


I came up with this recipe when we had nothing in the house, which is why I call it "On The Fly" chili.  It's completely vegetarian, but my carnivorous friends can't tell the difference.

Jesse's "On The Fly" Chili

1 large onion, chopped
8 large cloves of garlic (or to your taste), finely chopped
1 hot chili pepper, finely chopped
3 tbsp olive oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp oregano
3 tbsp cumin
3 (14.5 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans black beans, rinsed and drained
1 (14.5 oz) can of spicy black beans
1 (14.5 oz) can of diced tomatoes
1 large jar of tomato sauce (flavor of your choice)
1 bunch of cilantro, chopped

In a large pot, over medium heat, saute onion until translucent, stirring so it doesn't stick.  Add garlic and cook for about 30 seconds, stirring constantly.  When the garlic is done, add chopped chili pepper, rinsed beans, as well as the spicy beans.  When combined, add diced tomatoes and tomato sauce.  Stir gently until all the ingredients are incorporated.  The mixture should look soupy.  Stirring often, wait until the mixture bubbles and turn down to medium low heat.  Leave cover on and let sit for about 30 minutes, stirring ever so often.  After the time is up, stir in chopped cilantro and let cook for another 10 minutes, stirring occasionally.  Turn off the heat.  Stir again and let sit for 10 more minutes before serving.

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