(Recipe adapted from Betty Crocker Vegetarian Cooking)
Cold snowy night or just cold and windy?! You want something to warm you back up, this may be the recipe to try. It is simple and can be adapted easily to whatever beans and veggies you like, or whatever your fridge and pantry have to offer.
Ingredients (Makes 4 large servings):
2 tablespoons olive oil
1 medium-large onion, chopped
2 medium carrots, chopped
1 medium green bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
2 cans (15 ounce each) organic dark red kidney beans, drained and rinsed
2 cans (14.5 ounce each) organic diced tomatoes, undrained
shredded cheese, optional (cheese suggestions: Mexican style cheese or Cheddar cheese)
sour cream, optional
Preparation (Preparation time approximately 40 minutes):
1. Add olive oil to medium-sized saucepan and heat. Once the oil is hot, add the onions, carrots, bell pepper, and chile pepper. Cook the vegetables for 3 to 5 minutes, stirring occasionally.
2. Stir in remaining ingredients (except shredded cheese and sour cream). Heat to boiling. Reduce heat to medium-low; simmer uncovered for 10 to 15 minutes (or until vegetables are tender), stirring occassionally.
3. Serve chili with a dollop of sour cream and sprinkled with shredded cheese.