 |
|
Fast Chunky Chili
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, trimmed, seeded, and chopped
3 cloves garlic, minced
4 cups canned or fresh chopped tomatoes, with juice
2 teaspoons chili powder, or to taste
2 teaspoons ground cumin, or to taste
3 cups boiled or canned (drained and rinsed) kidney beans
3 cups boiled or canned (drained and rinsed) pinto beans
Water or vegetable broth as needed
Salt to taste
In a large saucepan, saut onion, green pepper, and garlic in olive
oil for 5 minutes. Add chopped tomatoes, chili powder, cumin, and
beans. Simmer, covered, for 15 minutes. For a thinner chili, add
a bit of water or vegetable broth, and heat through. Adjust
seasonings.
Serve over hot cooked brown rice, barley, or pasta.
Makes 6 to 8 servings.
|
|
V Easy 01