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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Double-Hearty, Double-Quick Veggie Chili
Yield: Makes 4 to 6 servings
Ingredients:
2
cans (about 15 ounces each) dark kidney beans, rinsed and drained
1
package (16 ounces) frozen bell pepper stir-fry mixture, thawed or 2 bell peppers,* chopped
1
can (about 14 ounces) diced tomatoes with peppers, celery and onions
1
cup frozen corn kernels, thawed
3
tablespoons chili powder
2
teaspoons sugar
2
teaspoons ground cumin, divided
1
tablespoon olive oil
1/2
teaspoon salt
Sour cream
Chopped cilantro leaves
Preparation:
1.
Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.
2.
Cover; cook on LOW 5 hours or on HIGH 3 hours.
3.
Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.
Note
If using fresh bell peppers, add 1 small onion, chopped.
This recipe appears in:
Chilis
