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Vegetable-Laden Three-Bean Chili



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Vegetable-Laden Three-Bean Chili

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Seed bell peppers and cut into 1/2-inch squares. Remove tops from the
fennel bulbs, cut out the core with a small knife and finely chop. Set
aside.

Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart
saucepan over moderate heat. Fry until seasonings darken slightly.

Add peppers, fennel, oregano and chili powder, and saute about 5 minutes.
Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and
simmer for about 30 minutes, adding water or tomato juice as needed if too
much liquid evaporates. Season with salt and pepper, and stir in cilantro
or parsley. Serve in shallow bowls. Serves 6.

Ingredients:

1 Bell pepper -- orange
1 Bell pepper -- red
1 Bell pepper -- yellow
2 md Bennel bulbs
1 tb Olive oil -- extra virgin
1/4 ts Red pepper -- crushed
1 tb Coriander seeds
1 tb Cumin seeds
1 ts Oregano
2 tb Chili powder
3 md Tomatoes -- peeled and
Chopped
1 1/2 c Green beans -- cut
1 3/4 c Kidney beans -- cooked
3 1/4 c Black beans -- cooked
1 3/4 c White beans -- cooked
Water or tomato juic
Needed
Salt and freshly ground
Black pepper to taste
1/2 c Cilantro or parsley --
Chopped

Serves:

6 Servings

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