|
|
|
| Triple Pepper Chili |
2 ancho chiles
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced*
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
Soak the ancho chiles in enough warm water to cover for 30
minutes to 1
hour. Drain; remove the seeds* and chop the chiles.
In a large saucepan heat oil over medium heat. Sauté onion, bell pepper,
celery,
garlic and jalapeño for about 7 minutes, stirring frequently, until the
vegetables are tender.
Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a
simmer.
Reduce heat and continue cooking for 15 to 20 minutes over low
heat, stirring
occasionally. Serve with warm bread or your favorite
toppings.
Makes 4 servings
Recipe by Meals.com |
| |
|
|
