For more 5 A Day Recipes check out http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx or
http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes
This is chili is yummy. If you want to add a little ground meat, just brown at the beginning. You can also use dry beans that you have soaked and cooked until almost tender. Then, I cook it for a couple of hours on low heat.
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onions, carrot, garlic, and red and green peppers. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chill cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes
This is chili is yummy. If you want to add a little ground meat, just brown at the beginning. You can also use dry beans that you have soaked and cooked until almost tender. Then, I cook it for a couple of hours on low heat.
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onions, carrot, garlic, and red and green peppers. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chill cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
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