| 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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