Rae's Recipe!
1lb ground beef (optional)
1-2 Bell Peppers, chopped
1 jalapeno, minced
1 clove of garlic, minced
1 sweet onion, chopped
About 3 cups shelled fresh beans
2 14.5oz cans crushed tomatoes
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
Add your shelled beans to a pot with one clove of garlic, and simmer them with just enough water to cover for 20-25min. Set Aside.
In a thick-bottomed pot, saute chopped onion, bell peppers, and minced jalapeno over medium heat until the vegetables start to soften. Add in minced garlic and spices and cook for one minute, stirring frequently. Add in ground beef (if using) and saute, breaking up the beef, until it is no longer pink.
Fold in crushed tomatoes, reserved shelling beans, and water, and simmer gently over medium heat until all of the flavors have combined-about 15min. Add salt to taste.
Serve with a dollop of sour cream, grated jack cheese, and minced cilantro
The chili will taste even better after sitting in your fridge over night!