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@...>

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