| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Chef, Du, Jour |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Red and white onions, cubed |
| 4 |
|
Cloves garlic, minced (4 to 5) |
| 1 1/2 |
c |
Cubed celery |
| 1 1/2 |
c |
Diced carrots |
| 1 |
c |
Chopped red pepper, cut into cubes |
| 1 |
cn |
Italian plum tomatoes, (28 ounce) with their juices |
| 1 |
cn |
Tomato paste, (6 ounce) |
| 2 |
cn |
Red kidney beans, (15 ounce) |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Cumin |
| 1/2 |
ts |
Cayenne |
| 4 |
ts |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh oregano |
|
|
Salt and pepper |
|
|
Grated Cheese, Chopped Onion and/or sour cream, for serving |
INSTRUCTIONS
In a skillet heat olive oil. Add red and white onions, garlic, celery,
carrots and red pepper. Saute the vegetables until they are softened. Add
the tomatoes with their juices. Fill tomato can twice with water and add to
skillet along with tomato paste and kidney beans. Stir to combine. Add
chili powder, cumin, cayenne, basil and oregano; season to taste with salt
and pepper. Simmer for 25 minutes until flavors are blended. Serve with
grated cheese, chopped onion, and/or sour cream.
Recipe by: CHEF DU JOUR JO ANNE WORLEY SHOW #DJ9071
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Ed Bauman"
<BIRCHCREEK@msn.com> on Mar 7, 97.
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