Recipe By : The National Cancer Institute
Serving Size : 4 Preparation Time :0:15
Categories : Vegetarian Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
1 Onion -- chopped
2 Carrot -- finely chopped
4 cl Garlic -- minced
1 Red bell pepper -- chopped
1 Green bell pepper -- chopped
2 Jalapeno peppers --
- finely chopped
2 tb Chili powder
1 ts Cumin
1 c Cooked kidney beans
1 c Cooked pinto beans
28 oz Can chopped tomatoes --
- reserve juice
1 ts Salt
1/2 ts Fresh ground black pepper
2 tb Fresh cilantro --
- finely chopped
In a large, nonreactive soup kettle warm the oil over low heat. Add
the onion, carrot, garlic, red and green peppers, and jalapenos.
Cover the kettle and cook the vegetables until they are very soft,
about 10 minutes. Remove the lid, add the chili powder and cumin, and
cook an additional 2 to 3 minutes, stirring occasionally. Add the
beans and the tomatoes and their juice. Increase the heat to medium
and bring the chili to a simmer. Adjust the heat to maintain a simmer
and let the chili cook for 20 minutes. Stir in the salt, pepper, and
cilantro and serve.
