1 lb. dried kidney beans (soaked in water overnight to soften)
1 large onion, diced
4 medium tomatoes, diced
2 large carrots, grated
8 oz. mushrooms, sliced
1 large bell pepper, diced
2 1/2 tbsp. olive oil
2 tbsp. chili powder
1 c. corn kernels
6 oz. tomato paste
8 oz. tomato sauce
grated cheddar cheese for topping
Cook the onion in the bottom of a large pot with the olive oil and heat until the onion begins to go clear. Add tomatoes to the pot and continue to cook, stirring occasionally, until the tomatoes start to break down. Add 4 1/2 C. water and the kidney beans to the pot. Bring to a boil, and reduce heat to low and cover for one hour.
Add chili powder, carrots and mushrooms and continue to simmer on low (covered) for one hour. Add red bell pepper, corn, tomato sauce and tomato paste. cover and simmer for an additional 30 minutes. Remove cover and continue to simmer for another 30 minutes to allow chili to thicken.
You might also like:
Chili Verde
Chili Con Queso
Chicken Chili
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