Margaret Ann's Better Than Chili
2 tablespoons vegetable oil 2 medium onions -- chopped 4 large carrots -- chopped 2 red bell peppers -- seeded and chopped 2 green bell peppers -- seeded and chopped 32 ounces cann...
Ingredients
- 2tablespoons vegetable oil
- 2medium onions -- chopped
- 4large carrots -- chopped
- 2red bell peppers -- seeded and chopped
- 2green bell peppers -- seeded and chopped
- 32ounces canned black beans -- drained and rinsed
- 32ounces canned whole tomatoes -- with juice
- 2cups chicken broth -- or alternative
Directions
- 1
2 tablespoons vegetable oil 2 medium onions -- chopped 4 large carrots -- chopped 2 red bell peppers -- seeded and chopped 2 green bell pepp
- 2
BROTH: use chicken or vegetable, homemade or canned
- 3
Heat the oil in a 6-quart Dutch oven
- 4
Add the onions, carrots, and the red and green bell peppers and cook over medium heat for 5 to 8 minutes
- 5
Add the black beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and cayenne pepper
- 6
Bring to the boil, reduce the heat, and simmer for 30 to 45 minutes, until thickened
- 7
Season to taste with salt and pepper
- 8
Serve in bowls with yogurt, green onions, and grated cheese as condiments for