4 - 6 servings
Chef Tom Fraker
2 tablespoons Extra Virgin Olive Oil
2 medium Maui Onions or available Sweet Onion, chopped (12 ounces)
1 Organic Bell Pepper (use Green Bell Pepper) chopped
1 rib Organic Celery, chopped
1 clove Peeled Garlic, minced
1 1/2 pounds Browned Ground Beef or Soy Taco
2 cans (14½ ounce) Whole Peeled Tomatoes
2 (12.3 ounces) pkgs Steamed, Ready-to-Eat Six Bean Medley
1 can (8 ounces) Tomato Sauce
2 tablespoons Chile Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
Ground Cayenne Pepper to taste
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.
Top your chili with your favorite shredded cheese.