- 6
5/5
(1 Votes)
Ingredients
- 1 medium onion, chopped
- 1 red or green bell pepper, chopped
- 1 zucchini or carrot, grated (optional)
- 1 large garlic clove, minced (1/4 tsp. PENZEYS MINCED GARLIC)
- 2 TB. olive oil
- 1 14.5-oz. can diced tomatoes with juice
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can garbanzo beans, drained and rinsed
- 1 15-oz. can red kidney beans, drained and rinsed
- 1 4-oz. can diced green chiles
- 1 Cup water
- 11/2 TB. GROUND ANCHO PEPPER
- 1/2 TB. GROUND CUMIN
- 1 pinch MEDIUM CRUSHED PEPPERS
- 4-5 green onions, diced (optional)
- 1/2 Cup sour cream (optional)
- 1 Cup shredded cheddar cheese (optional)
Preparation
Step 1
Heat the olive oil in a large kettle over medium heat. Add the onion, bell pepper, zucchini or carrot (if using) and garlic. Cook until the vegetables are tender, about 7 minutes. Add the tomatoes, beans, chiles, water and SPICES. Heat to a boil and then reduce the heat to a simmer. Simmer, uncovered, for 30-45 minutes, stirring occasionally, until the veggies are soft and the chili has thickened. Garnish with green onions, sour cream and shredded cheese as desired.
Prep. time: 40 minutes
Cooking time: 60 minutes