Vegetable Chile
By: Andie Mitchell
Published: Sunday, February 14, 2010 - 7:15am

Ingredients




3 tablespoons Olive oil
1 Red onion, diced
4 Cloves garlic, minced (4 to 5)
1 cup Cubed celery
1 cup Diced carrots
1 cup Chopped red pepper, cut into cubes
1 can Italian plum tomatoes, (28 ounce) with their juices
1 can Tomato paste, (6 ounce)
2 cans Red kidney beans, (15 ounce)
2 tablespoons Chili powder
2 tablespoons Cumin
teaspoon Cayenne
4 teaspoons Chopped fresh basil
1 tablespoon Chopped fresh oregano
Salt and pepper
Grated Cheese, Chopped Onion and/or 
Preparation

1 In a skillet heat olive oil. Add red onion, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened. 2  Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine.  3 Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended.  4 Serve with grated cheese, chopped onion, and/or sour cream. 


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Yield:




1.0 servings





Added:

    Sunday, February 14, 2010 - 7:15am  


Creator: 

Andie Mitchell 










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Preparation

 1  In a skillet heat olive oil. Add red onion, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened.  2   Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine.   3  Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended.   4  Serve with grated cheese, chopped onion, and/or sour cream.