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Categories:
onions green pepper oil chili powder cumin cocoa cinnamon tomatoes kidney beans tomato paste carrots fresh mushrooms
Viewed: 125 - Published at: 2 years agoIngredients
- 4 lg. onions, chopped
- 1 lg. green pepper, seeded and chopped
- 3 Tbsp. oil
- 1 Tbsp. mustard seed
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. unsweetened cocoa powder, optional
- 1/4 tsp. cinnamon
- 1 16-oz. can tomatoes (no-salt added), chopped
- *5 c. kidney beans, cooked, with liquid
- 6 oz. tomato paste
- 3 carrots, diced
- 10 oz. fresh mushrooms, sliced
Method
- In a large kettle, cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden and pepper is soft.
- Add mustard seeds and cook for 1 minute, stirring.
- Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste.
- Reduce heat and simmer rapidly, uncovered, for about 40 minutes or until most of the liquid has cooked away and chili has thickened; stir frequently to prevent sticking.
- *Note: In place of the cooked kidney beans, you may use 3 16-oz. cans of no-salt added kidney beans plus 1 c. water.
