| |
|
|
|
|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 can black or pinto beans, drained
|
| |
1 can kidney beans, drained
|
| |
1 can diced tomatoes
|
| |
1/2 onion, diced
|
| |
3 cloves garlic, minced
|
| |
1 bell pepper, diced (any color)
|
| |
2 tbsp olive oil
|
| |
3 tbsp vegetable broth
|
| |
2 tbsp chili powder
|
|
|
| |
1/2 tsp salt
|
| |
1/2 tsp pepper
|
| |
dash cayenne pepper (optional)
|
| |
dash red pepper flakes (optional)
|
| |
1/2 cup TVP + 1/2 cup water (optional)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil. Add tomatoes, broth and chili powder and stir.
|
|
|
|
Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes.
|
|
|
|
Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
|
|
|
|
For a spicier chili, add extra cayenne and red pepper flakes.
|
|
|
|
Originally Submitted
11/1/2006
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Super Easy Chili recipe to your own private DesktopCookbook.
|
