Red Bean Chili
- For the chili
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 28 ozs red Beans (canned)
- 4 Tbsps Tomato paste
- 1 can peeled Tomatoes
- 2 Bell pepper (red and green)
- 1 bunch scallions
- 1 tsp chili peppers
- freshly ground peppers
- 1 generous pinch cayenne pepper
- ¾ l Beef broth
For the chili, rinse bell peppers, trim, cut in half, remove seeds and ribs and cut lengthwise into strips.
Rinse scallions, trim and cut into rings. Peel onion and chop.
Heat 2 tablespoons of oil in a pot and sauté peppers with scallions for a few minutes while stirring, then remove and set aside.
Sauté chopped onion in remaining oil until translucent, add tomato paste, mix with onion, add tomatoes with juice and puree everything with an immersion blender.
Pour beans into a colander and rinse with cold running water and drain.
Add beans and vegetables to the pot, add broth and season with salt, pepper, cayenne pepper and chile peppers. Slowly bring to a boil and simmer for about 10 minutes over low heat. Season to taste. Serve immediately and garnish if desired with a dollop of sour cream and fine strips of green bell pepper.