Home-Style Vegetable Chili
Time needed
40 min
preparation
Ingredients
- 2 Tbs. vegetable oil
- 1 lg. onion, chopped
- 1 med. green bell pepper, chopped
- 2 med. carrots, chopped
- 1 pasilla chili, seeded, chopped, or 1 4.5-oz. can chopped green chiles
- 1 C. water
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 2 cans (15 oz. each) red kidney beans, drained, rinsed
- 2 cans (14.5 oz. each) diced tomatoes, undrained
- shredded Cheddar cheese, if desired
Directions
In 3-quart saucepan, heat oil over medium-high heat. Add onion, bell pepper, carrots and chili; cook 3 to 5 minutes, stirring occasionally until crisp-tender. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle individual servings with cheese, if desired.
Serve with: Jalapeno Cornbread
