¼ cup olive oil
2 medium-large onions, diced (about 4 cups)
1-2 green bell peppers, diced
1 tablespoon crushed fresh garlic
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1 fat tablespoon honey
2 teaspoons salt (or go lightly if needed)
1 teaspoon freshly ground pepper
1 can (28 ounces) petit diced or crushed tomatoes. Use low sodium options if needed.
3-4 cups cooked beans (15-oz can is about 1 1/2-cups drained beans) Use low sodium options if needed. Or make from scratch, soaking overnight and boiling until soft.
2-4 cups diced, minced or shredded cooked, lean meat
½-1 cup chopped cilantro, if available
Heat oil in 4-6 quart heavy pot over medium high heat and sauté onions briskly for 5 minutes, then add peppers and cook for 5 more minutes, or until both are softened. Stir in garlic and seasonings and cook another few minutes. (If you would like to add a few cups of cooked meat or a pound of raw, lean meat, this is the time to stir that in).
Drain and rinse canned beans. Add tomatoes and beans to vegetable mixture. Bring to a simmer and cook very gently, uncovered for about 30 minutes, stirring from time to time. Avoid letting the chili boil. Salt and pepper to taste. Top with cilantro and serve.