| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Beans & leg, Seattle tim, Soups & ste | 10 | Servings | |
INGREDIENTS
| 2 | c | Onion, diced |
| 1 | T | Chili powder |
| 2 | T | Vegetable oil |
| 1 | 28-oz diced tomatoes in | |
| juice | ||
| 1 | 16-oz black beans drained | |
| 1 | 16-oz pinto beans drained | |
| 1 | 16-oz kidney beans | |
| drained | ||
| 1 | 7-oz chopped green chiles | |
| 1 | qt | Chicken broth |
| 1/4 | c | Chopped cilantro, or |
| parsley |
INSTRUCTIONS
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.) Stir in the tomatoes with the juice, beans, chilies and broth. Bring to a boil, reduce the heat and simmer 30 minutes, stirring occasionally. Stir in the the cilantro and serve. MC formatted 4/12/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 4/9/97 Posted to MC-Recipe Digest V1 #564 by Rooby <MsRooby@sprintmail.com> on Apr 12, 1997
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