2 Tbsp olive oil
1 small yellow onion, diced
1 28 oz. can fire roasted crushed tomatoes
1 28 oz. can fire roasted diced tomatoes
1 1/2 cup water
3/4 cup frozen corn
1 14 oz. can of each black beans, cannellini beans, garbanzo beans
2 Tbsp paprika
1 Tbsp (each) chili powder, cumin
2 tsp oregano
1 tsp salt
1/2 tsp black pepper
pinch of crushed red pepper
fresh cilantro, minced
tortilla chips, crumbled
In a deep pot saute diced onion in olive oil with a little salt for 3-5
minutes on medium heat, onions should be browned and soft. Add
crushed/diced tomatoes, water, then stir in beans and spices.
Let chili simmer for 1 hour on low heat, stir occasionally to avoid
burning. Add corn for the last 10 minutes. Adjust seasoning and salt to
taste if needed.
Serve in a bowl with fresh cilantro, cheese, and tortilla chips if desired.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Cooling Time 10 mins
Total Time 1 hr 45 mins
If you don't have all the beans listed for this soup you can also do
navy, pinto, or kidney beans.
Add tortilla chips on top for extra flavor and crunch with your soup.
Use fire roasted diced tomatoes versus regular diced tomatoes for extra
depth of flavor.
Make sure you let this soup simmer for proper amount of time (1 1/2
hours) to thicken and develop in flavor.
If you have one, use a dutch oven to cook your soup. Dutch ovens are a
versatile cooking vessel, and are perfect for slow cooking like soups