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Wednesday, June 9, 2010

Chili with Pinto Bean and Rice

Okay, I know this Chili looks like it is about to take flight!! Ha! But
it was good! We liked it with bits of taco for scooping.

1/3 of an 8 ounce jar of Sun dried Tomatoes (drained--I used a bit of the oil)
1/2 cup chopped carrots
1/2 cup chopped celery
1 rounded tsp of minced garlic
1 roasted red bell pepper (fresh roasted or from a jar)
1/2 of a red bell pepper chopped
1 tab chili powder
1 tsp cumin (ground)
1/2 tsp turmeric
1 can of chicken broth or vegetable broth if you are vegetarian (or chickpea broth)
1 ,8 ounce can tomato sauce
1 ,14.5 ounce can diced tomatoes with zesty green chilies
1 can pinto beans
1 can kidney beans
1-2 cups cooked basamiti rice
optional 1 small chopped Japanese eggplant
Taco shells optional

Take a tablespoon of the oil from the sun dried tomatoes and put in your dutch oven or large soup pot. Add the sun dried tomatoes, carrots, celery, roasted red bell pepper, red bell pepper. Cook for 3-5 minutes until they start to soften.

Add the garlic chili powder, cumin and turmeric and cook for another minute.

Add the broth, tomato sauce,and tomatoes, pinto beans, and kidney beans, and if using add the little eggplant. Add as much cooked rice as you desire and simmer all for 20 minutes or even up to 1 hour.

Serves 5. When serving you can top with olives, green onions, or whatever you desire and taco shells broken up are good for scooping.

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