What You Need:

  • 4 corn tortillas
  • 1/4 c. Country Crock Original
  • 1 large yellow onion, finely chopped
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1/2 tsp. cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can whole tomatoes
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1/2 c. freshly chopped cilantro, plus more for serving
  • 1/4 c. sour cream
  • 1/4 c. shredded Cheddar

How To:

  1. Preheat oven to 400°. Place tortillas on a baking sheet and brush all over with Country Crock Original. Bake until golden and crispy, flipping halfway through, about 6 minutes, then season with salt. Once cool, break each into pieces.
  2. Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat, and cook onion and peppers until soft, 5 minutes. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine. Season with salt and pepper, then add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
  3. Add beans to pot along with 2 1/2 cups water. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened, 15 to 20 minutes, then stir in cilantro.
  4. Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro. Serve with crispy tortillas.