1/2 cup (115 g) canned red kidney beans, drained and rinsed
1/2 cup (115 g) canned green beans, drained and rinsed
Instructions
Spray large pan with oil, then add onions, chiles
and garlic. Cook over low heat for 5 minutes,
stirring constantly. Add celery, carrots, tomatoes,
chili powder and water. Bring to a boil.
Reduce heat to gentle simmer, then cover with lid
and simmer 10 minutes. Add the kidney beans and
green beans, and simmer another 10 minutes, or until
veggies are tender.
Season with pepper to taste, and chopped cilantro if
desired.
Originally Submitted
9/2/2011
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