Directions

1

Dice onion and green pepper into medium-size pieces. If using, dice chili pepper into small

2

pieces. In a large pot, heat olive oil over medium-low heat. Once oil is hot, add chopped onion and pepper(s), stirring occasionally.

3

Finely dice garlic (or use garlic press). Add to pot, taking care not to let the garlic burn.

4

Chop tomatoes into a variety of small, medium and large pieces, careful to include the juices. When peppers and onions are slightly tender and garlic is fragrant, add tomatoes, salt and pepper, and stir.

5

Cover mixture and let cook, stirring occasionally. If mixture is sticking to pot, add a little water.

6

Once tomatoes are cooked soft, add chili powder, paprika, and cumin. Stir. Increase heat to medium, add water to cover. Mix well and replace lid. Let cook 5 minutes.

7

Mix in the kidney beans (do not drain them) and let cook another 5 minutes.

8

Add tomato paste. Mixture shouldn't be too thick at this point. Then, add the cinnamon, plus optional brown sugar and hot pepper sauce, to taste. Mix well, cover, and reduce heat to low. Simmer 10-15 minutes to allow flavors to come together. Season more to taste.

9

Make this chili your own! Things like brown sugar and hot pepper sauce are optional, but I love a sweet and spicy flavor combo, and the brown sugar brings it all together. I am very generous with the spices when I cook, so the recipe is toned down a bit. If you find it needs more spice, go for it. If you are sensitive to spice, start with half of the suggested measurements of the hot spices. Cook chili to your desired thickness. If you like your chili thicker than most, add more tomato paste. If you like your chili more like soup, add more water. And for quick added protein, try stirring in a cup of cooked lentils.