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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side. Ingredients:
1 large onion, chopped |
1 large green pepper, chopped |
1 large sweet red pepper, chopped |
3 medium carrots, thinly sliced |
6 garlic cloves, minced |
2 tablespoons olive oil |
1 can (28 ounces) crushed tomatoes, undrained |
1 can (16 ounces) hominy, rinsed and drained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 cups water |
1 can (8 ounces) tomato paste |
3 tablespoons chili powder |
2 tablespoons worcestershire sauce |
1 tablespoon ground cumin |
2 teaspoons dried thyme |
2 teaspoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 12 servings (4 quarts).
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