1 can (14 oz/398 ml) white kidney beans, rinsed and drained
2 tbsp (30 ml) tomato paste
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp (15 ml) cider vinegar
6 hamburger buns, toasted
1 cup (100 g) grated sharp cheddar cheese
1 jalapeno pepper, seeded and thinly sliced
Sour cream, as desired
In a large skillet over medium-high heat, brown the onion, bell pepper and garlic in the oil. Add the remaining ingredients and stir to combine. Cook over medium-low heat for 10 minutes or until the mixture is almost dry. Season with salt and pepper.
Generously heap the chili on the bottom half of each bun. Top with cheese, jalapeno and sour cream. Delicious with a green salad.