Comforting, warm, perfect for a cozy winter family meal or a big, end of summer gathering -- chili really checks all the boxes. Across the United States, there are a handful of ways to make it. Some people keep it vegetarian, some like to add their favorite ground meat. Some think that cheese is a necessary topping, while others prefer sour cream. Chili is one of those meals that can show up a little bit differently, depending on what table you sit down at.
And mine has a little extra twist, too. I like to use my Obe Ata Soup as a base. Known for its versatility, Obe Ata is a Nigerian tomato soup that can be used to dress up just about any meal. Eat it on its own, use it as a sauce, or like me, use it as the base for something else!
Not only does the addition of my Obe Ata Soup add a hit of flavor and a little West African zing to an American classic, it’s also a great way to speed up making this dish. It’s all right there in the jar -- just dump it into your pot and let it simmer away!
2 teaspoons oil
1/4 lb lean ground meat (beef or turkey)
1 onion, chopped
2 cloves garlic, minced
1/2 cup bell pepper, diced
1 teaspoon salt
1 tablespoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne or more to taste
2 tablespoons sliced green and black olives
1/4 cup canned kidney beans, rinsed
1/4 cup shredded cheddar cheese
2 jars Egunsifoods Obe Ata soup
Sour cream, shredded cheddar, chopped cilantro and/or diced avocado, for serving
- To a deep pot over medium-high heat, add the oil. Then, add the onion and garlic and cook for about 5 minutes, stirring occasionally.
- Add the meat and the spices, and stir well to combine. Cook for another 5 minutes.
- Add the Obe Ata Soup, bell peppers, olives, and drained and rinsed beans. Stir well to combine.
- Bring the chili to a simmer and allow to cook, uncovered, for about 20 minutes, stirring occasionally.
- Remove the pot from the heat and add shredded cheese on top. Let sit for 5-10 minutes to give the cheese a chance to melt, then serve!