Party Chili with New Mexico Hatch Peppers
Category
Entree
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
50 minutes
Author:
Chef Tom Fraker

Ingredients
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2 Tablespoons Extra Virgin Olive Oil
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2 medium Melissa’s Maui Onions or available Sweet Onion - chopped
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1 each Melissa's Organic Green Bell Pepper - chopped
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1 rib Melissa's Organic Celery - chopped
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1 clove Melissa's Peeled Garlic - minced
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2 New Mexico Hatch Peppers - roasted; peeled and seeded; diced (or for a milder chili, substitute Anaheim Peppers)
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1 1/2 pounds Melissa's Soy Taco
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2 (14.5 oz.) cans Whole Tomatoes
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27 oz. of Steamed Kidney Beans
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1 (8 oz.) can Tomato Sauce
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2 Tablespoons Chili Pepper Powder
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1 1/2 teaspoons Ground Cumin
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1 teaspoon Kosher Salt
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1/4 teaspoon Ground Black Pepper
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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.
Recipe Note
Top your chili with your favorite shredded cheese.