Kona Coffee Vegetarian Chili

Ingredients

• 2 Tbsp olive oil
• 1 jalapeño pepper, seeded and minced
• 1 medium yellow onion, diced
• 3 celery stalks, diced
• 1⁄2 cup cilantro, chopped, stems fine, leaves coarsely
• 2 Tbsp garlic, minced
• 2 to 3 tsp Ka‘iulani Alaea Sea Salt with Garlic & Herbs, or to taste
• 4 Tbsp Ka‘iulani Kona Coffee Spice
• 1 tsp cumin
• 1 (15-oz) can diced tomatoes
• 2 Tbsp tomato paste
• 4 cups water
• 1 green bell pepper, diced small
• 1 red bell pepper, diced small
• 2 (15-oz) cans kidney beans, drained and rinsed
• 2 (15-oz) cans black beans, drained and rinsed

Optional garnishes: sour cream, grated cheddar cheese, chopped green or yellow onions

Process:

1. Sauté jalapeño, onion, celery, cilantro stems, and garlic in olive oil. Cook until tender. Add all Ka‘iulani spices and cumin with tomatoes, tomato paste, and water. Bring to a boil. 
2. Lower heat and simmer for 30 minutes. Add the beans, red and green peppers, and cilantro leaves, and cook for another 30 minutes, stirring periodically. 
3. Add water, if needed. Adjust seasoning. 
4. Ladle chili into bowls, and garnish with (optional) sour cream, cheese, green onions, and chopped onions.

Makes 8 to 10 servings.

Variation: Like it spicy? Add Ka‘iulani Pele’s Fire to taste.