Pepperoni Chili
INGREDIENTS
| 1 x 500g | Piller's pepperoni sticks (package sliced) | |
| 1 | medium onion (chopped) | 1 |
| 1 | clove garlic (minced) | 1 |
| 1 X 19oz. | can of chick peas (drained and rinsed) | 540ml |
| 1 X 19oz. | can of red kidney beans (drained and rinsed) | 540ml |
| 1 tsp. | chili powder | 5ml |
| 1 tsp. | gound cumin | 5ml |
| 1 | cano of tomato paste | 156ml |
| 2oz. | olive oil | 60ml |
| 1/2 cup | water | 125ml |
METHOD
In a large pot heat oil over medium heat. Add onions and garlic and cook for 5 minutes stirring frequently. Add pepperoni and continue to cook another 5 minutes stiriing frequently. Add spices, tomato paste, tomato sauce, chick peas and kidney beans. Stir to combine, cover and reduce heat to medium-low and allow to cook for 30 to 40 minute until flavours combine, stirring occasionally. Add water and season with salt and pepper to taste.NOTE For a spicier version, simply increase chili powder by 1 or 2 teaspoons.( 5 or 10 ml )
Makes approximately 8 cups (2 litres) or 6 servings.