Red Bean Chili (Veggie)

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Total time: 1 hour
Prep time: 15 minutes
Cooking time: 45 minutes

Makes: 2 - 3 servings

    

Ingredients

• 15 oz.    can of diced tomatoes
• 15 oz.    can of red kidney beans
• 2 T.       extra virgin olive oil
• 1           garlic clove, minced
• 1 c.       yellow onion, chopped
• 2 oz.     diced mushrooms
• 1 oz.     thinly sliced carrots
• 1           dried guajillo pepper, destemmed and minced
• 6           rings of jalapeno peppers, minced (about 1 T.)
• 1/4 t.      salt
• 1/4 t.      black pepper
• 1/2 t.      ground cumin
• 1/2 t.      curry powder
• 1/4 t.      turmeric
• 1/4 t.      paprika
• 1 T.        balsamic vinegar (add at the end)

    

Directions -

1. Heat olive oil in a wok or skillet. Saute onions, garlic, jalapeno, carrots, guajillo and mushrooms for 10 minutes.
2. Add seasonings and simmer 5 minutes.
3. Add canned tomatoes and beans (with liquids) and simmer 30 minutes.
4. Stir in balsamic vinegar and serve over cooked rice.
5. Top with diced avocado if desired.

Adjust the spicy level to your taste with the jalapeno chili.

 

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