We’re finally getting freezing temperatures in the Balto/DC corridor. Time for chili. And just in time for Christmas, we made it red and green. Gorgeous, baby! This is another of our super-simple soup recipes. It’s tasty enough to share, but easy enough to throw together after work.
Red and Green Chili
2 onions, chopped
3 large garlic cloves, minced
1/2 cup chopped red pepper
1 Tbl. olive oil
4 large tomatoes, diced and de-seeded (or use two cans)
1 cup celery, chopped (about 2 stalks)
2 14 oz. cans pinto beans, rinsed
1 qt. box vegetable stock
1 12oz. bottle pale ale beer
4 tsp. chili powder
2 1/2 tsp. cumin
1/2 tsp. dried oregano
1 1/2 tsp. black pepper
1 tsp. salt
2 Tbl. fresh basil, chiffonaded (to garnish-and add a pop of green)
soy sour cream (to garnish, as desired)
In a soup pot, saute onions, pepper and garlic in olive oil until lightly cooked. Onions should be translucent. Add all other ingredients except fresh basil and sour cream. Simmer together over med-low heat until slightly reduced/thickened, and flavors have combined. Serve warm with fresh basil and soy sour cream on top. Garnish with a green jalapeno too, if you want.
Leftovers of this chli are tasty, too!