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Entree
8 - 10 servings
5 minutes
1 hour
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
1 1/2 pounds Melissa's Soy Taco
2 14.5 oz. cans whole tomatoes
2 packages 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
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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