See also: - Southwestern stew with potatoes, black beans and corn for a spicy dinner on Meatless Monday - Skillet cornbread for a hearty side dish on Meatless Monday - Vegan green chile for a seasonal favorite on Meatless Monday
You will need:1 28-ounce can fire-roasted tomatoes 6 16-ounce cans chili beans 1 1/2 white onions 2 tablespoons oil 5-6 cloves garlic 2-3 small jalapenos (1-2 large) 2-3 tablespoons chili powder 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon thyme (heaping) 1/2 teaspoon Tabasco sauce (or to taste) Water Cracked pepper to taste
1. Heat a tablespoon of oil in a large soup pot over medium-high heat. Dice one of the onions. Throw the onions in the pot and cook for five to seven minutes, stirring occasionally, allowing them to soften. 2. Peel the garlic. 3. Rinse the jalapenos and remove the seeds and white "ribs" from the inside (or leave them if you want extra-hot chili). Dice the jalapenos. Add them to the pot with the cooking onions. 4. Use a garlic press to add the garlic to the pot. 5. Add the chili powder. 6. Add the oregano, cumin, salt and thyme. Add the can of tomatoes and stir. Fill the empty can about halfway with water and add it to the mix. 7. Add the Tabasco. 8. Look at the ingredients on your cans of chili beans; if no spices are listed, rinse off the beans and save yourself some unnecessary sodium. (Pro tip: Instead of rinsing the beans directly, fill an empty bean can with water and pour it over the beans -- this will keep them from breaking apart and getting mushy.) Add the beans (and a little more water if you like) to the pot. 9. Bring the mixture to a boil. When the mix is s bubbling, reduce heat and simmer until the chili is as thick as you'd like. (Twenty to thirty minutes should do it.) While it cooks, dice up the remaining white onion for a garnish.Follow @CafeWestword
