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VEGETABLE CHILI Recipe | |
Chili | |
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Ingredients:
3 tablespoons olive oil1 large onion, coarsely chopped 6 large garlic cloves, chopped (I crush them, then chop) 3 14 1/2-ounce cans diced tomatoes in juice 1 4-ounce can diced mild green chilies 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 15- to 16-ounce cans kidney beans, drained (I use pinto) 2 green bell peppers, cut into 1/2-inch pieces 1 10-ounce package frozen corn kernels
Directions:
Even better over rice. Can top it with sour cream and grated cheddar cheese. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauti 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Serves 6. Bon Appitit November 1997 | |