Hands-On Time
10 Mins
Total Time
30 Mins
Jennifer Causey

How to Make It

Step 1

Heat oil in a large saucepan over medium-high. Add chiles and onion and cook, stirring occasionally, until vegetables start to soften, about 5 minutes.

Step 2

Add cumin and cook until fragrant, about 1 minute. Add stock and potatoes; bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 15 minutes.

Step 3

Stir in beans and salt. Cover and simmer until warmed through, about 5 minutes.

Step 4

Serve chili topped with radishes, cilantro, and a dash of hot sauce.

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