Guest guest Posted October 21, 2009 Report Share Posted October 21, 2009 A big pot of chili sounded good to me this past weekend and this popped into my head. Feel free to adjust the spices to your liking. I was very pleased with the result. Enjoy! ½ 1 lb. bag Great Northern Beans ½ 1 lb. bag Black Beans 1 Onion (diced) 1 Green Pepper (diced) 2 Jalapeno Peppers 1 lb. Portabello Mushrooms (sliced) 1 ear fresh corn (kernels cut off cob) 2—28 oz. cans Whole Peeled Tomatoes 4—Roma Tomatoes 4 to 6 cloves of Garlic (minced) 1 tsp Ground Cumin 1 tsp Ground Corriander 2 TBS Chili Powder Salt and Pepper to taste 3 to 4 TBS Extra Virgin Olive Oil Soak beans overnight then drain well. Heat oil in large pot. Saute Onion, Pepper, Jalapeno Peppers, Garlic, Mushrooms, corn. When onion and green pepper are soft, add beans, cumin, corriander, and chili powder. Place Roma tomatoes in food processor and pulse…leave chunky. Add to pot. Pour liquid from two cans of whole tomatoes into pot. Place canned tomatoes into processor and make a sauce of them. Add to pot. Add two cups of water, salt and pepper and cook for 2 to 3 hours. Quote Link to comment Share on other sites More sharing options...
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