Recipe for the day:
Chunky Vegetarian Chili
- 1 tablespoon vegetable oil (I use olive oil)
- 2 cups chopped onion
- 1/2 cup chopped yellow bell pepper ( red pepper is a good substitute)
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced (you can add more garlic)
- 1 tablespoon brown sugar
- 11/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 28 oz can of tomatoes, un-drained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
Heat the oil in a large pot or Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; saute 5 minutes until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Note: Using dried beans is by far better, but if time is an issue then canned beans are a good substitiute. Makes 8 servings
This recipe came from my sister, Susan, and is one of our favorites. As with most soups it is more flavorful the next day. We eat this year around!
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