|Pictured in the large blue dish in the foreground.|
It is always good to have vegetarian recipes around here as we have a daughter who is a vegetarian. It seems that chili is usually a popular offering for Super Bowl fare, so this was part of our "Super Bowl party" lunch last week-end. I have no recollection of the source of the recipe. I have carefully rewritten it on a recipe card in my file, so it may have come from the newspaper or a label on one of the products. I will say that it is something that I will be making again!
CALIFORNIA 3-BEAN CHILI
2 Tablespoons olive oil
1 cup chopped onion
1 green pepper, chopped
1/2 cup dry red wine
1 can (14.5 oz.) tomatoes, broken up
1 can (15 oz.) each of black beans, red kidney beans, and white northern or pinto beans, drained and rinsed
4 teaspoon chili powder
1 teaspoon each of garlic powder, cumin, oregano and basil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
- Heat oil in large saucepan over medium-high heat. Add onion and green pepper; cook 5 minutes, stirring often. Stir in blended spices and remaining ingredients. Bring to boil; reduce heat, and simmer 20 minutes, stirring occasionally. Makes six cups. I served it with sour cream, grated cheese, and chips available.
Next post - Those cookies....