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1
Combine all of the chili seasoning ingredients in a small bowl and set aside.
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2
In a large/deep pot, heat the oil over medium heat.
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3
Once hot add your garlic, onions and green bell peppers.
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4
Let them simmer on medium heat until slightly browned, and then turn heat to low.
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5
Add pepper to taste.
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6
Drain all of your canned beans, and dump them into the pot.
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7
Then drain your tomatoes, and add them to the pot as well.
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8
Add the chili seasoning mix (can use half of the above recipe to start and then season accordingly to be safe).
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9
Stir until everything is mixed well.
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10
Bring to a rolling boil to get a kick start, then turn down to low, cover and simmer for a couple of hours, stirring (and tasting) occasionally.
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11
About ten minutes before serving time, I add the frozen peas.
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12
I wait to add the peas so they dont lose their vibrant green colour.
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13
Again, totally optional.
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14
This step is more for presentation, and if you dont care, then just put your peas in at the beginning with everything else.
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15
No biggie!
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16
When serving, add a dollop of plain Greek yogurt on top in place of sour cream.
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17
Toss some chopped up scallions on there for garnish (and tastewho am I kidding).
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18
Add some grated cheddar cheese and serve!
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19
As a little addition to this dish, I like to season corn chips with garlic salt and chili powder, and then bake them in the oven at 350 F for about ten minutesjust to warm them up.
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20
Serve them on the side!
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21
You could also make a garlic toast.
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22
Up to you!
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23
And BLAMO.
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24
Vegetarian chili.
