Red Kidney Bean Chili

Rating:: Not rated
Servings:: 6 -8
Difficulty:: Easy
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
1 1/2  pounds Melissa's Soy Taco
2        14.5 oz. cans Whole Tomatoes
2        packages Melissa’s Steamed Ready-To-Eat Red 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.

Note:

Top your chili with your favorite shredded cheese.