Pete's chili, with variation
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large onion, chopped
1 pack of fake meat (don't tell james)
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes
In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper.
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes
In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper.
Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes.
Add beans, tomatoes and juice, and 1.5 cups water (sometimes I'll throw in a little beer as part of that water volume; nothing too strongly flavored i.e. no IPAs); bring to a boil over high.
Reduce heat and simmer until vegetables are tender and chili is thickened, 25 to 30 minutes (it won't get super thick, leftovers will be thicker).
Season to taste with salt. Serve with choice of fixins: rice (I used short grain brown rice), chips, jalapenos, sour cream, shredded cheese, chopped red onion, avocado.
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