2 cans (14.5 oz) diced tomatoes with green chiles, undrained
1 can (8oz) tomato sauce
2 tablespoons chili powder
3 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
Instructions
In 4 1/2- to 5-quart Dutch oven, heat oil over
medium-high heat. Add onions and garlic; cook 4 to 5
minutes, stirring frequently, until onions are
softened.
Stir in remaining ingredients. Heat to boiling.
Reduce heat to medium-low. Cover; cook 15 to 20
minutes, stirring occasionally, until chili is hot
and vegetables are crisp-tender.
Originally Submitted
2/27/2013
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