Quick & Easy California 3-Bean Chili |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe actually came from a Sunday newspaper circular for McCormick spice coupons. After I tried this recipe I have never gone back to any other spice mix or package for chili with or without meat. I would even go so far to say that it would be good for taco meat (minus the sugar). For a heartier one bowl meal serve over rice. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 green bell pepper, coarsely chopped |
1/2 cup red wine |
1 (14 1/2 ounce) can diced tomatoes |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can red kidney beans, drained and rinsed |
1 (15 ounce) can great northern beans, drained and rinsed |
4 teaspoons chili powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1 teaspoon dried basil leaves |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon seasoned pepper |
Directions:
1. Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 min., stirring often.
2. Stir in spice mix and remaining ingredients. (I like to toast the spices for about a minute before adding the other ingredients.)
3. Bring to a boil. Reduce heat and simmer 20 min., stirring occasionally. This freezes beautifully.
|
|