Loads of beans!
small-med. onion, chopped small
elephant cloves of garlic, sliced (or double for regular)
scallions, both white & green parts, sliced
green peppers, chopped
28 oz. can diced tomatoes, undrained (can also use fire-roasted kind)
15 oz. cans of beans, your choice, such as light & dark red kidney beans, pinto and black beans
tsp. chili powder
tsp. cayenne pepper
tsp. ground cumin
1. Add some olive oil to dutch oven and heat on medium for about 5 minutes. 2. Add onion and cook for about 5 minutes; then add green peppers and white parts of scallions and cook for about 3 minutes; next add garlic and cook for about 5 more minutes; stirring occassionally. 3. Then add tomatoes, beans, and all the spices and stir again. 4. Next, turn up the heat to medium-high heat and bring to a boil. 5. After it begins to boil, cover pot and turn heat back down to medium, letting it simmer for about 30 minutes. 6. Stirring occassionally, during that time, then reduce heat again to low and let cook an additional 10 minutes; at this time can test chili to check for adequate spices. 7. During the last 5 minutes, add the green parts of the scallions, stirring it altogether.