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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 tablespoon vegetable oil |
1 onion, peeled and chopped |
1 red bell pepper, seeded and chopped |
1 green bell pepper, seeded and chopped |
1/2 teaspoon mustard seeds |
1 (28 ounce) can chopped tomatoes |
1 cup canned kidney beans, rinsed and drained |
1 cup canned pinto beans, rinsed and drained |
1 cup sliced mushroom |
2 carrots, peeled and chopped |
2 jalapeno chiles, seeded and minced |
3 ounces contadina tomato paste |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon unsweetened baking cocoa |
1/8 teaspoon ground cinnamon |
Directions:
1. In a heavy large pot heat oil over medium-high heat.
2. Cook onion and red and green bell peppers until soft and golden for about 5 minutes.
3. Add mustard seeds and cook for 1 minute, stirring often.
4. Add tomatoes (undrained), kidney beans, pinto beans, mushrooms, carrots, jalapeno, tomato paste, chili powder, cumin, cocoa and cinnamon.
5. Stir well.
6. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened; stirring occasionally.
7. Serve warm.
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