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Entree
6 - 8 servings
5 minutes
50 minutes
Chef Tom Fraker
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 Peppers - roasted; peeled and seeded; diced (or for a milder chili, substitute Anaheim Peppers)
1 1/2 pounds Melissa's Soy Taco
2 (14.5 oz.) cans whole tomatoes
27 oz. of Steamed Kidney Beans
1 (8 oz.) can tomato sauce
2 tablespoons chili pepper powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
To taste ground cayenne pepper
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.
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