Sunday, September 18, 2011

Corn and Bean Chili - vegetarian

2 medium onions, finely chopped
5 cloves garlic, minced
1/2 teaspoon olive oil
2 tablespoons red wine
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 stalks celery, finely sliced
6 Roma tomatoes, chopped
30 ounces kidney beans, canned, rinsed and drained
6 ounces tomato paste
8 ounces frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1 1/2 cups nonfat chicken or vegetable broth
  1. In a medium skillet, saute the onions and garlic in the olive oil and red wine.
  2. Add the skillet contents and the remaining ingredients to the slow cooker. Mix thoroughly.
  3. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

I got this from

Until Next Time.....

No comments:

Post a Comment