I grew up helping my dad make his “famous” chili for special occasions like Christmas Eve and New Year’s Eve. If there was a holiday party going down, you can be sure his chili was the main event.

To this day, a hearty bowl of chili is still one of my go-to meals – especially when the weather is cold.

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1 tbsp vegetable oil

1/2 onion, chopped

2 garlic cloves, diced

1 green bell pepper, chopped

1 cup vegetable stock

1 tsp chili powder

1/2 can diced tomatoes

1/2 can pinto beans

1 can kidney beans

Avocado, for garnish

Jalapeno, for garnish


Add 1 tbsp of oil to a skillet over medium heat.

Cook the onion until translucent, about 2 minutes. Then add the diced garlic and chopped green bell pepper. Cook until fragrant.

Add 1/2 cup of vegetable stock and cook until evaporated. Add 1 tsp of chili powder.

Slowly mix in the 1/2 can of diced tomatoes, the beans, and remaining vegetable stock. Cover and let simmer for 10 minutes, stirring occasionally.

Serve in a bowl topped with avocado and diced jalapeno.

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