Chili sin carne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | mediums | Onions, chopped |
| 2 | Garlic cloves, peeled and; finely chopped | |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Ground cumin |
| ½ | teaspoon | Each dried thyme and oregano |
| 2 | Carrots, peeled and; finely chopped | |
| 2 | Green bell peppers,; seeded and chopped | |
| 1 | can | (14 1/2-ounce) tomatoes,; drained and chopped |
| 1 | (15-ounce) can kidney beans,; undrained | |
| 2 | (15-ounce) cans kidney beans,; drained and thoroughly rinsed | |
| 1 | (15-ounce) can black beans,; undrained | |
| 1½ | cup | Fresh or canned beef stock or broth |
| Salt & freshly-ground black pepper | ||
| Cooked white rice | ||
Directions
In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until soft, 4 to 5 minutes. Stir in the chili powder, cumin, thyme and oregano, then add the carrots and peppers and cook for 5 minutes, stirring occasionally. Stir in the chopped tomatoes, undrained kidney beans, drained kidney beans, black beans, and stock. Bring to the boil. Reduce the heat and simmer until thick, 30 to 45 minutes. Season to taste with salt and pepper. Serve hot over rice.
Serves 8
Recipe By :WELL-STOCKED PANTRY SHOW#ND7036 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:31:04 -0500 From: Meg Antczak <meginny@...>