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Post by Granny Smith on Mar 24, 2008 20:07:50 GMT -5
Vegetarian Chipotle Chili contributed by carla
1 T. olive oil 1-1/2 c. chopped carrot 1 c. chopped red bell pepper 1 c. chopped green bell pepper 1 c. chopped onion 2 t. minced garlic 1 T. chili powder 2 t. ground cumin 1 (28 oz.) can Italian-style plum tomatoes with juice, chopped 1 (15 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can cannelini beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 1-2 T. chopped canned chiptole chilies in adobo sauce salt and freshly ground pepper
In large, heavy saucepan, heat olive oil over medium heat. Add carrot, bell peppers, onion and garlic. Cook until light golden brown, about 10 minutes. Add chili powder and cumin and cook, stirring frequently, 2 minutes. Add tomatoes, beans and chipotle peppers. Heat to boiling. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Add water if mixture is very thick. Season with salt and pepper to taste.
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