Habernero Fire Chili

• 1 tbsp Canola Oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3-4 cloves garlic, minced
• 2 Habernero or Scotch Bonnet Peppers, minced
• 1 28 oz can crushed tomato
• 1 14 oz can stewed tomato
• 1 15 oz can pinto beans
• 1 15 oz can red kidney beans
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1/2 tsp pepper
• 1/2 tsp salt
• 1-3 tsp of bottled Caribbean Hot Sauce

1. In a large pot add oil and saute onion, bell pepper, celery, garlic, chili pepper until translucent and tender.
2. Add crushed tomatoes, stewed tomatoes, pinto and kidney beans, chili powder, oregano, cumin, pepper and salt.
3. Add the hot sauce and bring to a simmer.
4. Cook for 15-20 minutes over medium heat.

Makes 4 Servings