Follow these steps for perfect results
olive oil
garlic cloves
minced
onion
diced
carrots
diced
celery
diced
pinto beans
rinsed
kidney beans
rinsed
tomatoes
diced
jalapeno pepper
diced
mushrooms
sliced
dried oregano
dried basil
smoked paprika
chili powder
tomato sauce
vegetable broth
Heat olive oil in a dutch oven over medium heat.
Add minced garlic and diced onion and sauté until soft and lightly caramelized.
Add diced carrots and celery and sauté for about 5 minutes.
Add rinsed pinto beans, rinsed kidney beans, diced tomatoes, diced jalapeno peppers, sliced mushrooms, dried oregano, dried basil, smoked paprika, chili powder, and tomato sauce.
Cover and simmer over low heat for at least 1 hour and up to 6 hours.
Add liquid from mushrooms and vegetable broth as needed, checking the chili about every 15 minutes, to reach desired thickness.
Expert advice for the best results
Adjust the amount of jalapeno pepper to your preferred spice level.
For a richer flavor, add a tablespoon of unsweetened cocoa powder.
Serve with your favorite toppings, such as cornbread, sour cream, or avocado.
Everything you need to know before you start
15 minutes
Chili can be made 1-2 days in advance.
Serve in bowls, topped with desired garnishes.
Serve with cornbread or crackers.
Offer a variety of toppings, such as cheese, sour cream, avocado, and green onions.
Complements the chili's flavors.
A fruity red wine that pairs well with spicy dishes.
Discover the story behind this recipe
A popular comfort food dish often associated with community gatherings.
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