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How To make CHILI

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Ingredients
2
teaspoon
olive oil
1
each
onion, large chopped
1
each
green pepper, med., chopped
1
each
zucchini, thinly sliced
1
cup
corn, kernels
14
oz
tomatoes, canned plum w/juic
3
teaspoon
tamari
2
teaspoon
chili powder
1
teaspoon
cumin
2
teaspoon
coriander
2
teaspoon
oregano
4
teaspoon
thyme
1

cayenne dash
1/2
cup
kidney beans, (1 c raw)
1

green chilis, as relish
1

cheese wedges, as side
1

onions chopped, as topping

Directions:
Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3
cups of water in a pressure cooker. Add a bay leaf or two, some chili powder,
cumin, a chopped onion, and perhaps a green pepper to the water. Clean the
dry beans and cook about 30-40 minutes in a pressure cooker.
Heat the oil in very large skillet. When it is hot, add the onion and
saute over moderately low heat until the onion is translucent. Add the green
pepper and saute until it softens somewhat. Add the remaining ingredients,
including the beans, and simmer over very low heat for 15 minutes stirring
occasionally.
Serve on its own in bowls garnished with a chili and cheese,
or even better over brown rice.

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