WHO: Stacy is a writer and a slow food enthusiast from St. Louis.
WHAT: A 30-minute chili with a serious kick. (Can we capitalize both serious and kick?)
HOW: This will be one of the simplest soups you'll ever make. Just simmer, people.
WHY WE LOVE IT: Sometimes we just want a lot of heat, and for those times, this is the dish we want to make. As a handy bonus, you can whip this up in about the time it takes to crack a beer.
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Quick game: can you spot the wildcard ingredient? (You got us -- it's those white beans. But they're pretty, right?)
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The start of all good soups: sweat the aromatics.
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Next come the tomatoes.
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And then the broth. Now crank the heat!
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If you have a working stove, this is what should happen. Turn it back to a simmer, and let everything mingle for 15 minutes.
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Then: add the rest of the things.
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Stir them in -- see how easy this is? -- and simmer for 15 minutes more.