| |
GARDEN CHILI
|
 |
Preparation time: 20 min. |
|
Cooking time: 35 min. |
|
Ideal condiment: Tortilla Chips |
Shopping List
|
Beans, wine, celery, carrots, pepper, tomatoes, cheddar
cheese, tomato sauce, pepper sauce. |
Food items that are probably in your frig!
|
Garlic, onion, oil, cumin, basil, chili powder |
Ingredients
|
2 (16-ounce) Cans kidney beans, drained |
|
1 (8-onuce) can tomato sauce |
|
4 cloves garlic, crushed |
|
1 1/2 cups chopped onion |
|
2 tablespoons vegetable oil |
|
1 cup chopped celery |
|
1 cup chopped carrots |
|
1 cup chopped green bell pepper |
|
1 (15-ounce) can chopped tomatoes |
|
1 teaspoon cumin |
|
1 teaspoon dried basil |
|
2 tablespoons chili powder |
|
1/2 cup dry red wine or water |
|
1/2 teaspoon hot red pepper sauce |
|
1 cup shredded cheddar cheese |
Step 1
Combine kidney beans and tomato sauce in a large pot. Cook
over medium-low heat.
Step 2
Sauté garlic and onion in oil in a large skillet over
medium-high heat for 5 minutes. Add celery, carrots and bell pepper. Cook,
stirring occasionally, until vegetables are tender, about 10 minutes.
Step 3
Add vegetables to pot: stir. Add un-drained tomatoes,
cumin, basil, chili powder, red wine and red pepper sauce. Cook until chili
is slightly thickened, about 35 minutes.
Step 4
Ladle chili into soup bowls and sprinkle with cheddar.
Desfrute su comida! www.SouthwestCuisine.com
|
Pre - Prepared Items for even Faster Serving Times
The flavor of this chili will improve if you make it
24 hours before serving time. |
Money Savers
Turn this already economical chili into an even
thriftier meal for a party. Hollow out a large round bread loaf. Spoon
chili into bread "bowl" for an eye appealing and tasty centerpiece. |
Serving Variation
Compliment with buttered corn or flour tortillas. |
|
