A Big Bowl of Red
A Big Bowl of Red
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 1 tablespoon | Canola oil |
| 1 large | Yellow onion; diced |
| 1 large | Green bell pepper; seeded and diced |
| 1 large | Red bell pepper; seeded and diced |
| 1 cup | Celery; sliced |
| 2 cloves | Garlic; minced |
| 1 28-ounce can | Crushed tomatoes |
| 1 15-ounce can | Red kidney beans; drained |
| 1 15-ounce can | Stewed tomatoes; diced |
| 3 1/2 teaspoons | Chili powder |
| 1 tablespoon | Dried Oregano |
| 2 1/2 teaspoons | Ground cumin |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| 1 1/2 teaspoons | Hot sauce |
| 1/2 teaspoon | Black Pepper; ground |
Method
| Step | Instruction |
| 1 | Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. |
| 2 | Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. |
| 3 | Cook uncovered over low heat; let stand 5 to 10 minutes before serving. |
| 4 | Ladle chili into bowls. |
| 5 | Serving ideas: Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. |
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