Cold Day Chili

• 1 Tablespoon Olive Or Vegetable Oil
• 3 cloves Garlic
• 2/3 cups Red Onion
• 2/3 cups Bell Pepper
• 2 teaspoons Chili Powder, Or To Taste
• 2 teaspoons Old El Paso Taco Seasoning, Or To Taste
• 1 pinch Crushed Red Pepper Flakes, Or To Taste
• 1 pinch Garlic Salt, Or To Taste
• 1/8 teaspoons Oregano
• 2 Tablespoons Butter
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 can (15 Oz. Can) Black Beans
• 1 can (15 Oz. Can) Dark Red Kidney Beans
• Parmesan Cheese

1. 1. Heat oil in large saucepan over medium-low (4 out of 10 on my stove). Heat until hot.
2. 2. Add garlic, and then about 30 seconds later, add onions and the bell pepper. Stir occasionally until edges are soft.
3. 3. Add the spices. The amount is up to you, but I started with 2 teaspoons chili powder, 2 teaspoons taco seasoning, oregano, and a sprinkling of the red pepper and garlic salt. Stir together with the vegetables. At this point I also added the butter.
4. 4. Add the tomatoes (WITH THE JUICE!) stir and then drain the two cans of beans. Just strain them with the can's top, that way a small amount of the liquid stays with them. Add them to the pot.
5. 5. For a thick chili, turn up the heat to a little more than medium (6 on my stove), keep the cover off, add some Parmesan cheese and let it reduce (get thicker). For a soupy chili, keep the lid on. The taco seasoning will help to thicken the chili as well, so use sparingly.
6. 6. Stir and "taste-test" frequently, adding spices as needed. It's done when it tastes right, and the green peppers are soft (about 20 minutes).
7. 7. Serve and enjoy! Some yummy toppings include: cheddar cheese, sour cream, tortilla chips (crumbled), and it also tastes great over a bed of lettuce!

olive or, garlic, red onion, bell pepper, chili powder, red pepper, garlic, oregano, butter, tomatoes, black beans, beans, parmesan cheese

Taken from tastykitchen.com/recipes/soups/cold-day-chili/ (may not work)