Budget-Friendly Veggie Chili

INGREDIENTS

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 3 large garlic cloves, finely chopped
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 ½ teaspoon dried oregano
• 1 tablespoon TABASCO® Chipotle sauce
• 1 1/3 cups vegetable broth
• 1 can (28 oz) diced tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon cocoa powder
• 1 cup red beans
• 1 cup black beans
• 1 cup white beans
• Salt and pepper

PREPARATION

• Heat up the oil in a large stock pot.
• Sauté the onion and the jalapeño pepper for 3-4 minutes on medium-high heat.
• Add garlic and sauté for 1 more minute.
• Put the spices and herbs in and cook for 1 to 2 minutes, with constant stirring.
• Add TABASCO® Chipotle sauce, vegetable broth and diced tomatoes.
• Top up with brown sugar and cocoa powder and stir well.
• Bring to a boil and simmer on medium heat for 15 minutes.
• Add the beans, season to taste.
• Simmer for at least 15 minutes or until you get the desired texture (depending on how thick you like it).
• Add toppings to taste: shredded Cheddar cheese, shredded Monterey Jack, sour cream, cilantro, lime juice, chopped green onion, guacamole

LEFTOVER USES

Chili macaroni & Chili shepherd’s pie