| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Beans & leg, Seattle tim, Soups & ste | 10 | Servings | |
INGREDIENTS
| 2 | c | Onion, diced |
| 1 | tb | Chili powder |
| 2 | tb | Vegetable oil |
| 1 | cn | (28-oz) diced tomatoes, in juice |
| 1 | cn | (16-oz) black beans, drained |
| 1 | cn | (16-oz) pinto beans, drained |
| 1 | cn | (16-oz) kidney beans, drained |
| 1 | cn | (7-oz) chopped green chiles |
| 1 | qt | Chicken broth |
| 1/4 | c | Chopped cilantro, (or parsley) |
INSTRUCTIONS
1. In a large, heavy saucepan set on medium heat, cook onions and chili powder in oil for 4 to 5 minutes, or until tender. (If onions become too dry, add a tablespoon water.) 2. Stir in the tomatoes with the juice, beans, chilies and broth. Bring to a boil, reduce the heat and simmer 30 minutes, stirring occasionally. 3. Stir in the the cilantro and serve. MC formatted 4/12/97 by [email protected] Recipe by: Seattle Times 4/9/97 Posted to MC-Recipe Digest V1 #564 by Rooby <[email protected]> on Apr 12, 1997
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