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Categories:
vegetable oil onion garlic peppers Italian plum tomatoes Cheddar cheese onion tomato paste green bell peppers carrots ground cumin salt cayenne pepper kidney beans pinto beans zucchini
Viewed: 31 - Published at: 6 years agoIngredients
- 1 Tbsp. vegetable oil
- 1 large onion, chopped
- 4 large cloves garlic, chopped
- 2 jalapeno peppers, minced with seeds
- 2 (28 oz.) cans Italian plum tomatoes, drained and diced (reserve juice)
- grated Cheddar cheese
- chopped onion
- 1/2 c. tomato paste
- 2 green bell peppers, chopped
- 2 large carrots, chopped
- 1 Tbsp. ground cumin
- 3/4 tsp. salt
- 1/2 tsp. cayenne pepper
- 2 (15 oz.) cans kidney beans, drained
- 2 (15 oz.) cans pinto beans, drained
- 2 small zucchini, minced
Method
- Heat oil in a large, heavy pot over medium heat.
- Add chopped onion, garlic and chili pepper.
- Saute until transparent, about 6 minutes.
- Add tomatoes, tomato paste, bell pepper, carrots, cumin, salt and cayenne.
- Add 1 cup reserved juice.
- Bring to a simmer. Cook 20 minutes, stirring frequently.
- Add all of the beans and cook 15 minutes more, thinning with reserved juice if chili is too thick.
- Add zucchini; cook 5 minutes, stirring occasionally. Serve with grated cheese and chopped onion.
