Ingredients:

  • 2 tablespoons unsalted butter (28 g)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red or green)
  • 1 can (15 oz) diced tomatoes (425 g)
  • 1 can (15 oz) kidney beans, drained and rinsed (425 g)
  • 1 cup (240 ml) vegetable broth or beef broth
  • 1 tablespoon (15 g) sugar
  • 2 tablespoons chili powder (16 g)
  • 1 tablespoon cumin (8 g)
  • 1 teaspoon smoked paprika (2 g)
  • 1 teaspoon dried oregano (1 g)
  • 1/2 teaspoon cayenne pepper (1 g, adjust to taste)
  • Salt and black pepper to taste

Instructions:

  1. Melt the butter in a large pot over medium heat.
  2. Add chopped onion and bell pepper; cook until softened, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add canned tomatoes, kidney beans, sugar, and broth.
  5. Stir in the Cin Chili Mix 6.
  6. Bring the mixture to a boil, then reduce heat to low.
  7. Let simmer for 20-30 minutes, stirring occasionally, until the chili thickens.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with your choice of toppings.