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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion (about 1 large) |
3 garlic cloves, chopped |
5 teaspoons chili powder |
1 tablespoon brown sugar |
1 tablespoon ground cumin |
1 tablespoon dried oregano |
1/2 teaspoon dried coriander |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1 jalapeño pepper, seeded and diced |
1 1/2 cups water |
1 cup diced red bell pepper (about 1 medium) |
1 cup diced green bell pepper (about 1 medium) |
3 tablespoons tomato paste |
1 (16-ounce) can kidney beans, drained and rinsed |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.
2. Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.
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