Erik said this isn't chili, it is just another way to make beans (because he likes this but doesn't like chili).
2 tablespoons oil (I used green chili olive oil, but plain olive or avocado would work)
1 tablespoon dried minced onion, or 1/2 fresh diced onion
2 cloves garlic
1 can green chilies
3 cans of no-salt added beans, any variety (pinto, black, northern, kidney, etc)
1 can Rotel (I used medium)
1 can stewed, diced tomatoes
1 tablespoon chili powder
Salt and pepper, to taste
Heat the oil over medium heat and add the onion, garlic, and green chilies. Cook until soft and fragrant. Add the rest of the ingredients and simmer on stove for 20-30 minutes. I usually start the chili and let it cook while I bake my cornbread, when the cornbread is done - so is the chili.
2 tablespoons oil (I used green chili olive oil, but plain olive or avocado would work)
1 tablespoon dried minced onion, or 1/2 fresh diced onion
2 cloves garlic
1 can green chilies
3 cans of no-salt added beans, any variety (pinto, black, northern, kidney, etc)
1 can Rotel (I used medium)
1 can stewed, diced tomatoes
1 tablespoon chili powder
Salt and pepper, to taste
Heat the oil over medium heat and add the onion, garlic, and green chilies. Cook until soft and fragrant. Add the rest of the ingredients and simmer on stove for 20-30 minutes. I usually start the chili and let it cook while I bake my cornbread, when the cornbread is done - so is the chili.
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