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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I am not a vegetarian by any stretch of the imagination but I do have meatless meals often. This is on my to try list. I know I won't be using nearly as much cayenne as it calls for. Ingredients:
1 large onion, chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 large bell pepper, chopped |
1/2 cup grated carrot |
1 (15 ounce) can black beans, undrained |
1 (16 ounce) can pinto beans, undrained |
1 (16 ounce) can kidney beans, undrained |
1 (14 1/2 ounce) can diced tomatoes |
1 (10 ounce) can diced tomatoes and green chilies |
1/2 cup sliced jalapeno (to taste) |
3 tablespoons chili powder |
1 tablespoon cayenne pepper (to taste) |
hot sauce |
3 cups water |
1/2 teaspoon cumin |
shredded cheese |
sour cream |
Directions:
1. Saute onion and garlic in oil in large stock pot until soft; add bell pepper and cook 2 minutes.
2. Add carrot, beans, tomatoes, jalapenos, chili powder, cayenne pepper, hot sauce, 2 cups water and cumin.
3. Simmer 2 hours, adding remaining water as needed.
4. Serve with cheese and sour cream if desired.
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