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This recipe happens to be my family’s favorite. Each time I make it, my son says, “Yay, Chili!”  I hope that it will become a favorite of yours too! Oh, and may I add that it takes about an hour from start to finish!

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1/2 medium, green pepper, chopped

1 clove garlic, chopped

1 can (15 oz.) diced tomatoes

1 can (8 oz.) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon freshly ground pepper

2 cans (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1/2 cup of vegetable broth

Directions

1. In a large saucepan, heat the olive oil and saute the onion, garlic, and peppers for about 6-8 minutes. Stir occasionally.

2. Stir in remaining ingredients. Heat to boiling and cover.  Cook on low heat for 30-45 minutes, stirring occasionally (add a small amount of broth if needed, depending upon desired thickness).

3. Serve with shredded cheddar cheese and multi-grain or sweet potato tortilla chips. Yum!

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