It’s that time of year – chili time. And I’m feeling really good about it. So, tonight I made it a reality. And this recipe is just about for anyone; you could add meat, subtract that greek yogurt for vegan fare, and add whatever beans you want. Enjoy!

2 tablespoons oil (I used Thrive Algae Oil but olive oil will do just fine)

1 cup onion, rough chopped (I used a white onion)

1 cup red pepper, deseeded, rough chopped

1 medium-sized jalapeño, deseeded, minced

2–14.5 ounce cans of Muir Glen organic diced tomatoes, fire roasted (SO GOOD)

1–28 0unce can of San Merican crushed tomatoes

28 ounces of water (just use the above can to do this)

3 cups (24 ounces) beans (you can use canned, but I made mine out of fresh cooked black, pinto, small red, and kidney beans)

2 teaspoons chili powder

2 teaspoons cumin

Shake of red cayenne

Shake of pepper

Sauté onion, red pepper and jalapeño in the oil over medium heat until onions are transparent. Add all tomatoes and water. Incorporate beans. Add spices and stir well.

Let chili cook on low-to-medium heat for about 30 minutes until the red peppers are soft. 

Serve alone or with one of these: Greek yogurt or sour cream, tortilla strips, guacamole or avocado.