Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 cup | Chopped onion |
1 \N | Green bell pepper; coarsely chopped |
½ cup | Dry red wine |
1 can | Whole tomatoes (14.5oz); broken up |
1 can | Black beans (15oz); drained and rinsed |
1 can | Red kidney beans (15oz); drained and rinsed |
1 can | White northern beans (15oz); drained and rinsed |
4 teaspoons | Chili powder |
1 teaspoon | Garlic powder |
1 teaspoon | Ground cumin |
1 teaspoon | Oregano |
1 teaspoon | Basil leaves |
2 teaspoons | Sugar |
½ teaspoon | Salt |
½ teaspoon | Seasoned pepper |
CALIFORNIA SPICE BLEND
1. Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 minutes, stirring often.
2. Stir in spice blend and remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Garnish with shredded cheese and chopped onion, if desired.
Makes 6 cups.
Recipe by: McKormick
Posted to MC-Recipe Digest V1 #1007 by "jms@..." <jms@...> on Jan 12, 1998