Home-Style Vegetable Chili
Equipment
- Saucepan
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped (1 cup)
- 2 medium carrots chopped (1 cup)
- 1 medium green bell pepper chopped ( 1 cup)
- 1 pasilla chile seeded, chopped (3⁄4 cup), or 1 can (4.5 oz) chopped green chiles
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- 2 cans 15 oz each dark red kidney beans, drained, rinsed
- 2 cans 14.5 oz each organic diced tomatoes, undrained
- Shredded Cheddar cheese if desired
Instructions
- In 3-quart saucepan, heat oil over medium-high heat.
- Add onion, carrots, bell pepper and chile; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except cheese.
- Heat to boiling.
- Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
- Sprinkle individual servings with cheese.
Notes & Wine Advice
Pasilla chiles are medium-hot in flavor and 6 to 8 inches long. When fresh, they are sometimes referred to as chilaca chiles. Canned green chiles can be used if pasilla chiles are not available, but the flavor might be slightly milder.