| 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 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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