Three-Bean Caribbean Chili
Makes 6 (1-cup) servings
|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 ground cumin|
|1/4||teaspoon ground cloves|
|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|
|Hot cooked brown rice|
|Fresh cilantro for garnish|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
- Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute.
- 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.
- Meanwhile, prepare Mango Salsa.
- Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired.
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