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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Three-Bean Caribbean Chili
Yield: Makes 6 (1-cup) servings
Ingredients:
1
tablespoon olive oil
1
large onion, chopped
2
cloves garlic, minced
1
jalapeño pepper,* seeded and minced
2
large red or green bell peppers, diced
1
tablespoon plus 2 teaspoons sweet paprika
1
tablespoon plus 2 teaspoons chili powder
2
teaspoons sugar
2
teaspoons ground cumin
1/2
teaspoon salt
1/4
teaspoon ground cloves
3
cups water
1
can (6 ounces) tomato paste
1
can (15 ounces) cannellini beans, drained
1
can (15 ounces) red kidney beans, drained
1
can (15 ounces) black beans, drained
1
tablespoon balsamic vinegar
Mango Salsa (recipe)
Hot cooked brown rice
Fresh cilantro for garnish
Preparation:
1.
Heat oil in large saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add jalapeño and bell peppers; cook and stir 5 minutes or until tender.
2.
Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute.
3.
Stir in water and tomato paste until blended. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
4.
Meanwhile, prepare Mango Salsa.
5.
Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired.
This recipe appears in:
Island
