1 tsp Olive oil
1 1/2 cup Onion, chopped
2 Cloves garlic, crushed
2 1/2 cup Sweet yellow peppers, chopped
1 tbsp Ground cumin
1 tbsp Hot Hungarian paprika
1 tbsp Chili powder
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Ground cloves
2 can Stewed tomatoes, undrained
1 can Kidney beans, drained
1 can Cannellini beans, drained
1 can Black beans, drained
1 cup Water
2 tbsp Tomato paste
2 tbsp Balsamic vinegar
6 tbsp Fresh cilantro, minced
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Coat a Dutch oven with vegetable cooking spray; add olive oil. Place over medium-high heat until hot. Add onion and garlic; saute until onion is tender. Add yellow pepper; saute until pepper is tender. Add cumin and next 5 ingredients; saute 1 minute.
Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Remove from heat; stir in vinegar. Ladle chili into individual bowls. Top each serving with 1 tablespoon cilantro.
Recipe by: Cook Healthy Cook Quick Cookbook
Posted to recipelu-digest Volume 01 Number 474 by Sewgoode <Sewgoode@aol.com> on Jan 8, 1998
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