Cookbook:Bean Chili
| Bean Chili | |
|---|---|
| Category | Stew recipes |
| Servings | 4 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 can red kidney beans, drained
- 1 can black beans, drained
- 2 cans crushed tomatoes
- 1 small can of tomato paste
- 2 cloves garlic, diced
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 tbsp olive oil or vegetable oil
- 1 tsp chili powder
- ½ tsp cayenne pepper
- 1 tsp thyme, basil, oregano, or other spice
Procedure
[edit | edit source]- Heat oil over medium-high heat in a large pot.
- Add garlic and onion and cook until the onion is translucent (more clear than white).
- Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
- When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes.