Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
wylie@hero.comWylies Coyote ChiliIngredients (use vegan versions): 16 oz. canned red kidney beans (drained)
1/4 cup olive oil
3 cups chopped onion
2 fresh jalepeno chiles, stemmed and minced
4 garlic cloves, peeled and minced
3 tbl. mild chili powder blend
1 1/2 tbl. ground cumin
1 tbl. dried oregano, crumbled
36oz. italian style plum tomatoes, crushed, with their juices
5 cups vegetable stock
2 large heavy sweet peppers (red, yellow or orange) stemmed, cored and coarsely chopped
3 teaspoon salt
1 10-oz. package frozen corn kernels, thawed and drained
Directions:Serves 8.
In a 5 quart pan, warm olive oil over medium heat. Add onions, garlic,jalapenos,chili powder, cumin, oregano and lower heat. Cook, covered for about 20 minutes, stirring occasionally for 15 min. Add tomatoes, beans and vegetable stock, bring to a boil. Cover, turn down heat and cook for 1 hour, stirring occasionally. Stir in sweet peppers, and salt, cook for another 30 minutes. Stir in corn.
