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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a quick chili recipe that uses 4 different types of beans. It's not very spicy, and pretty quick to make. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped bell pepper |
3 garlic cloves, minced |
3 cups water |
2 tablespoons sugar |
2 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon worcestershire sauce |
2 (15 ounce) cans diced tomatoes, undrained |
1 (15 ounce) can chickpeas, drained |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can white beans, drained |
1 (12 ounce) can rotel tomatoes |
1 (6 ounce) can v-8 vegetable juice |
1 (15 ounce) can corn |
Directions:
1. Heat oil in large pot, then saute the onions, bell pepper and garlic.
2. Add all ingredients to pot.
3. Bring to a boil, then simmer for 30 minutes.
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