On one hand, this chili is filled vegetables. As a fan of vegetables, it appealed to me. Probably this is why I made it. And it was quick and easy to make! On the other, I was underwhelmed by the recipe. It needs more - more of everything - spices, spiciness, liquid, flavor. But it is not bad. It's just not the best chili I've ever had. If I were to make it again, I'd add some broth, more spicy peppers and cayenne, and probably quadruple the chili powder. That said, as a fairly mild dish, this would probably be good to serve to kids to get them to eat their veggies. Also, it is very colorful. It looks nice in Blue, doesn't it? So there's that. As per, it makes a boatload (way more than the 8 servings it claims it makes). Double as per, it is a Cooking Light recipe I found on My Recipes. Serve with or without cheese and cornbread. Definitely add spices to the basic recipe below.
Ingredients
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (16-ounce) cans stewed tomatoes, undrained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Serve and eat your boring soup.
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