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Categories:
vegetable oil onions garlic chili powder Cumin ground salt tomatoes black beans red kidney pinto beans beef stock water green bell peppers sweet red bell peppers sour cream green bell peppers sweet red bell peppers
Viewed: 28 - Published at: 3 years agoIngredients
- 1 teaspoon vegetable oil
- 2 cups onions chopped
- 3 each garlic cloves
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin ground
- 1/2 teaspoon salt
- 29 ounces tomatoes, canned undrained
- 30 ounces black beans drained
- 16 ounces red kidney beans canned, drained
- 15 ounces pinto beans canned, drained
- 14 1/2 ounces beef stock
- 1/2 cup water
- 1 large green bell peppers cut up
- 1 large sweet red bell peppers cut up
- 1/2 cup sour cream
- 13 cup green bell peppers diced
- 13 cup sweet red bell peppers diced
Method
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and garlic; saute 5 minutes or until tender.
- Stir in chili powder, cumin, and salt; saute 1 minute.
- Add tomatoes and next 7 ingredients; bring to a boil.
- Cover, reduce h eat and simmer 30 minutes, stirring occasionally.
- Spoon chili into bowls, top each serving with 1 tablespoon sour cream.
- Sprinkle diced green and red bell pepper evenly over each serving.
