- Rating:
- Servings:
- 6-8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 medium Melissa’s Maui Onions or available Sweet Onion -- chopped
- 1 each Melissa's Organic Green Bell Pepper -- chopped
- 1 rib Melissa's Organic Celery -- chopped
- 1 clove Melissa's Peeled Garlic -- minced
- 2 New Mexico Hatch Chiles – roasted; peeled and seeded; diced
- 1 1/2 pounds Melissa's Soy Taco
- 2 (14.5 oz.) cans Whole Tomatoes
- 2 (15 oz.) cans Kidney Beans
- 1 (8 oz.) can Tomato Sauce
- 2 Tablespoons Chili Powder
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- to taste Ground Cayenne Pepper
Directions
Heat the olive oil in a large saucepan. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot. Makes about 6 to 8 servings.
Notes: Top your chili with your favorite shredded cheese.
