As you can tell, these pictures were not taken in my kitchen 🙂 I captured these pics outside during a camping trip in Joshua Tree. If I bring chili while camping, I always make it beforehand and bring it in a container, that way I don’t have to spend much time preparing it before dinner. All I do it take it out and heat it up! This chili only takes about 30 minutes to make from start to finish.
The flavor of this chili is savory and rustic- it’s great on its own or accompanied by a sweet potato or biscuit. It’s one of those meals that makes me feel like a cowgirl again…Yeehaw- yes, I grew up riding horses. And do I miss those days when I could come home from school and just hop on my horse, Prince, and ride off. He was a gentle, staunch boy; a jewel, and our trust was telling. My older sister was given him as a child and he was with us for well over a decade. I’ll always love him.
Anyway, now that I’ve got myself all wobbly with nostalgia, I’ll go ahead and share my pics and recipe. I hope you enjoy this as much as we do.
-Makes 4 cups.
-Can add more or less broth/water for desired consistency.
Ariel’s Chunky Chili
½ Onion, diced (~1 ¼ c)
1 Red bell pepper, diced (~1 ¼ c)
3 cloves Garlic, crushed (or 2 tsp jar crushed garlic)
1 can (15 oz) Kidney beans
1 can (15 oz) Black beans
1 can (15 oz) Organic Tomato sauce
1 c. Vegetable Broth or water
1 Tbsp Oregano
1 1/2 Tbsp Cumin
2 tsp Chili powder
¾ tsp Salt
Pinch of cayenne pepper (add more for spiciness)
1 Tbsp black pepper (Optional)
Directions:
1. Saute onions, red peppers, and garlic in a skillet with 1 tbsp oil.
2. In a pot, heat tomato sauce. Add beans, onions, peppers, and garlic and stir.
3. Next, add all of your spices. Cover and let it sit until hot.
Serve hot!
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