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Entrees - Maindishes
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None
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4
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Ingredients |
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2 T. olive oil
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1 red onion, diced
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1 carrot, diced
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1 red bell pepper, diced
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1 jalapeno, seeded and diced
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2 cans (15 oz.) Mexican-style diced tomatoes
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1 T. chili powder
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Salt and pepper to taste
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2 cans (15 oz.) black beans, drained
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Instructions |
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Heat oil in large soup pot over medium-high. Add onion, carrot, bell pepper and jalapeno. Cook 4 minutes or until beginning to soften.
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Add tomatoes with their juices.
Stir in chili powder and salt and pepper to taste.
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Gently stir in beans.
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Bring to a boil, reduce heat to low and simmer 30 minutes, stirring occasionally.
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Originally Submitted
1/8/2015
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You can add this Chili- Spicy Veggie recipe to your own private DesktopCookbook.
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