Saute onion, carrots and red peppers together in olive oil until soft.
Mash 2 cups of black beans. Put the whole beans and the mashed beans in a pot.
Add the sauteed vegetables and the cans of tomatoes. Check thickness of chili--if too thick, add a can of water until the desired consistency is reached.
Add the cumin, chili powder and salt. Cook the chili for about 30 minutes on medium.
Serving
Suggestions
Top with sour cream and shredded cheddar. Serve with corn bread.
Originally Submitted
10/16/2013
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