A light and simple flavorful vegetable chili with black and great northern beans
Yield:
4 servings
Ingredients:
1 teaspoon butter or oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium onion, diced
1 large clove garlic, minced
2 trimmed, seeded, and diced jalapeno chiles, optional
1 tablespoon freshly ground cumin
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon (packed) brown sugar
2 cups diced tomatoes*
2 cups cooked Great Northern beans*
2 cups cooked black beans*
3-4 cups water or vegetable broth
1 large (fresh or dried) anaheim pepper with seeds removed, optional
1 teaspoon salt (or to taste)
Shredded cheese, sour cream, fresh cilantro, and tortilla chips: optional, for topping
Instructions:
1. In stock pot over medium heat, saute peppers, garlic, and onion in the butter or oil until vegetables are tender.
2. Add seasonings (except salt), tomatoes, beans, and broth or water. Stir well and add the anaheim pepper (whole) if using.
3. Cover and bring to a boil. Stir and simmer, covered, for at least 45 minutes or until chili is to desired consistency. Remove anaheim pepper. Add salt to taste.
4. Spoon into bowls. Top with desired toppings.
This recipe is from Tammy’s Recipes.
