– ½ of a large yellow onion, chopped – 2 garlic cloves, minced – 1 can of kidney beans or 1 ¾ cup cooked dry beans – 1 can of black beans or 1 ¾ cup cooked dry beans – 2 C of vegetable broth – ½ C of jarred roasted red peppers, chopped – ½ of a large tomato, chopped or canned chopped tomatoes – 1 tsp of curry powder mild, medium, or hot – ½ tsp of cumin – ½ tsp of ancho chile powder adjust amount to taste – 1 tsp of soy sauce use tamari if making the recipe gluten-free – salt and pepper, to taste
If you want a creamy chili (which is what this recipe is intended for), remove the pan from the heat. Using an immersion blender or standard blender, blend about half of the chili mixture (or more if you like it extra creamy) and add it back to the pan. Continue heating the mixture and add salt and pepper to taste. Pour into bowls to serve and top with tortilla chips or crackers, or serve with cornbread.