Since the air is cool and the leaves are falling, it is the perfect time for chili. This recipe is quick and delicious.
Serving size: 4
2 tablespoons of olive oil
3 cloves of garlic, minced
1 white onion, chopped
1 large green pepper, chopped
2 teaspoons of chili powder
1 teaspoon of crushed red pepper
1 teaspoon of cumin
salt and pepper to taste
2 cans of pinto beans
1 can of diced tomatoes
1 can of tomato sauce
Sautè the onions, green pepper, and garlic in olive oil until they are translucent.
Add the beans, tomatoes, tomato sauce, and spices.
Simmer for 30 minutes.
Garnish with cheddar, sour cream, and jalapeños.
Serve with Classic Corn Muffins.