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Texas Three-Bean Chili
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- #86054
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 teaspoons olive oil or canola oil
1 large red or yellow onion, peeled and chopped
1 tablespoon balsamic vinegar
3 cloves garlic, minced
3 tablespoons green salsa
1 jalapeno pepper, cored, seeded and minced
1 green bell pepper, cored, seeded and chopped
1/4 cup minced fresh cilantro
1 1/2 tablespoon chili powder
1 tablespoon cumin
2 teaspoons crumbled dried oregano
4 large ripe tomatoes, cored, seeded and chopped
OR
2 cups canned tomatoes, drained
hot pepper sauce or salsa, to taste
1 cup canned kidney beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup canned black beans, drained and rinsed
1/2 cup shredded reduced-fat cheddar cheese
directions
In large skillet over medium-high heat, place oil and swirl to coat bottom of pan. When hot, add onion, reduce heat to medium and saute, stirring often, about 10 minutes until onion is golden.
Add vinegar, raise heat to medium-high, and stir another minute. Turn heat back to medium, add garlic, green salsa, jalapeno, green pepper, cilantro, chili powder, cumin, and oregano. Saute, stirring until vegetables are tender, for 10 minutes.
Add tomatoes and hot pepper sauce or salsa. Stir well, add beans and simmer over low heat until sauce thickens, about 20 minutes.
Turn off heat and let stand at least 1 hour before reheating and serving (but refrigerate if longer than 2 hours). Sprinkle with cheese and serve.
added by
ilovemichael7
nutrition data
Nutritional data has not been calculated yet.
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