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California 3 Bean Chili


2 tablespoons olive oil
1 cup onion, chopped
1 green bell pepper, coarsely chopped
1/2 cup red wine
1 14 1/2 oz canned tomatoes, broken up
1 15 oz black beans, drained and rinsed
1 15 oz red kidney beans, canned, drained and rinsed
1 15 oz canned pinto beans, drained and rinsed
4 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon seasoned pepper
2 teaspoons sugar
1/2 teaspoon salt

Heat oil in large saucepan over mmedium-high heat. Add onion and green pepper, cook 5 minutes, stirring often. Stir in remaining ingredients. Reduce heat and simmer 20 minutes, stirring occasionally.

Makes 6 servings (1 cup each).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.