Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes.
Ladle into deep bowls to serve. Top with cheese, if desired.
Feel free to swap in black beans or pinto beans for the pink beans.
Recipe courtesy of Jennifer Perillo
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