This original recipe was a hit last night, as a side to Nick's classic BBQ Chicken. Just enough for 4-5 people as a side portion...if you want more, double it!
Vegetarian 3-Bean Chili
Here's what I used:
1 can dark kidney beans
1 can black beans
1 can great northern beans
1 can Rotel (spicy diced tomatoes and green chiles)
1 green bell pepper, seeded and chopped
1 medium white onion, chopped
2 cloves garlic, sliced thin
2 tbsp olive oil
S&P
3 chicken bullion cubes (or 2-3 cups chicken stock)
2-3 cups water (if using bullion)
2 tbsp Cumin
1/2 tsp Cayenne Pepper
1 tbsp Chili Powder
S&P to taste
Here's what I did:
Rinse all beans in a colander to remove residue.
In a large pot or stock pot, heat up olive oil on medium heat and saute onions and green peppers 5-7 minutes, until slightly clear/opaque. Add garlic and saute for one more minute.
Add remaining ingredients and stir to incorporate. Add all seasonings, omit Cayenne if milder heat is desired.
Simmer on med/low for 15-20 minutes, or until chili has thickened slightly. If flavor is too spicy, add in more bullion/water or chicken stock.
I just had this again for lunch. I venture to say this was better than the chicken. (Don't tell my hubby).
City 2 Burb, and all that it entails... Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino
0 comments:
Post a Comment