California Delight

By carvalhohm

Ingredients

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 garlic clove, minced
• 2 cans (14.5 oz. each) Tomatoes in Natural Juice
• 1/4 cup tomato paste
• 2 Tbsp. chili powder
• 1/2 tsp. dried Mexican oregano
• Salt
• 1 cup dry red wine
• 1/2 cup water
• 2 cans (15.5 oz. each) Kidney Beans (light or dark), drained
• 1 can (15.5 oz.) Red Beans
• 1 can (15.5 oz.) Mild Chili Beans in Chili Sauce
• 2 avocados, diced
• 1/2 cup sliced pitted ripe olives, for garnish
• 1/2 cup grated Monterey jack or soy cheese, for garnish

Details

Servings 6
Adapted from brooksbeans.com

Preparation

Step 1

In a large chili pot, heat oil over medium heat. Add onion, bell peppers and garlic; cook until vegetables are soft, about 10 minutes.

Add tomatoes, tomato paste, chili powder, oregano, salt, red wine, water, kidney beans, red beans and chili beans. Bring mixture to a boil and reduce heat to medium low; simmer covered for 30 minutes or until flavors are blended.

Serve in bowls garnished with avocados, olives and cheese.

Makes 6 servings