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Categories:
olive oil onion carrots garlic red bell pepper green bell pepper pepper T chili powder cumin kidney beans pinto beans tomatoes freshly ground pepper T parsley
Viewed: 78 - Published at: 5 years agoIngredients
- 1 T olive oil
- 1 Mediou onion, chopped
- 2 Carrots, diced
- 4 garlic cloves, minced
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 1 Jalapeno pepper, minced
- 2 T chili powder
- 1 tsp cumin
- 1 C Kidney beans
- 1 C Pinto beans
- 1 28 oz can tomatoes, reserve juice
- 1/2 t Freshly ground pepper
- 2 T parsley, minced
Method
- In large (non-aluminum) pot, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder and cumin and cook an additional 2 to 3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Garnish with parsley.
