Serve over hot cooked brown rice, barley, or pasta.
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, trimmed, seeded, and chopped
3 cloves garlic, minced
4 cups canned or fresh chopped tomatoes, with juice
2 teaspoons chili powder, or to taste
2 teaspoons ground cumin, or to taste
3 cups boiled or canned (drained and rinsed) kidney beans
3 cups boiled or canned (drained and rinsed) pinto beans
Water or vegetable broth as needed
Salt to taste
In a large saucepan, saute onion, green pepper, and garlic in olive oil for 5 minutes. Add chopped tomatoes, chili powder, cumin, and beans. Simmer, covered, for 15 minutes. For a thinner chili, add a bit of water or vegetable broth, and heat through. Adjust seasonings.
Makes 6 to 8 servings.
Calories…..260…..Fat…..3 g……Fiber…..6.1 g