Monday, October 19, 2009

Mixed Bean Chili

I always serve this chili with home-made cornbread warm from the oven. It's comfort food on a cold Autumn night.

2 tbsp vegetable oil
1 onion, diced
2 stalks celery, diced
1 green bell pepper, seeded and diced
2 jalapeno peppers, seeded and diced
6 cloves garlic, minced
1 x 28 oz can crushed tomatoes
1 x 19 floz can mixed beans
1/2 cup frozen corn
1/2 cup water
2 bay leaves
1 tsp ground cumin
2 tbsp dried oregano
1/2 tsp salt
fresh cilantro to garnish (optional)

Saute onion, celery, bell pepper, jalapeno peppers and garlic in oil. When onion is translucent, add tomatoes, beans, corn, water, dried herbs and spices. Stir and bring to the boil. Reduce heat, cover and simmer for 25 minutes. Serve garnished with fresh chopped cilantro, if desired.

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