California 3-bean chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Chopped onion |
| 1 | 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 |
Directions
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