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Home -> Soups & Stuff -> Chili
Ingredients (view qty in metric system instead) 2 tbsp. vegetable oil 4 cups chopped onion 1 tbsp. minced garlic 2 fresh jalapenos, stemmed and minced with seeds 56 ounces canned chopped tomatoes, drained, juice reserved 1/2 cup tomato paste 2 green bell peppers, stemmed, seeded and chopped 2 large carrots, peeled and chopped 1 tbsp. ground cumin 3/4 tsp. salt 1/2 tsp. cayenne 30 ounces canned kidney beans, drained 30 ounces canned pinto beans, drained 3 cups diced zucchini Directions Cook onion, garlic and jalapenos with oil until tender, about 5 minutes. Add tomatoes with 1 cup reserved juice, tomato paste, bell peppers, carrot, cumin, salt and cayenne. Bring to a boil. Simmer 20 minutes, stirring frequently. Add kidney and pinto beans and simmer 15 minutes. Add more reserved tomato juice if chili is too thick. Add zucchini and simmer 5 minutes. Garnish with grated cheddar cheese and chopped onion. Makes about 12 cups. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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