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Categories:
salad oil celery stalks onion green pepper tomatoes red kidney beans pinto beans green chilies zucchini carrot oregano salt red pepper Cheddar cheese
Viewed: 44 - Published at: 6 years agoIngredients
- 2 Tbsp. salad oil
- 2 medium size celery stalks, chopped
- 1 medium size onion, chopped
- 1 medium size green pepper
- 1 (28 oz.) can tomatoes
- 1 (15 1/4 to 19 oz.) can red kidney beans
- 1 (16 to 19 oz.) can pinto beans
- 1 (4 oz.) can chopped green chilies
- 2 small zucchini, diced
- 1 large carrot, coarsely shredded
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper
- 1 c. shredded Cheddar cheese
Method
- In 5-quart Dutch oven, over medium heat in hot salad oil, cook celery, onion and green pepper until tender, stirring mixture occasionally.
- Turn heat to high.
- Stir in tomatoes with their liquid, undrained kidney and pinto beans, green chilies, zucchini, carrot, oregano, salt and crushed red pepper until boiling. Reduce heat to medium; cover and cook 15 minutes, stirring occasionally.
- To serve, ladle chili into bowls and top with cheese.
- Makes 5 main dish servings.
