- Cooking Time: 60-90 minutes
- Servings: 8-10
- Preparation Time: 15 minutes
- ¼ pound kidney beans, washed and soaked*
- ¼ pound great northern beans, washed and soaked*
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup shredded carrots
- ½ cup chopped green peppers
- ½ cup chopped onions
- 2 (28 oz) cans whole tomatoes, chopped
- 2 tablespoons chili powder
- 1 teaspoon southwest seasoning, optional
- Salt and pepper to taste
- 1 cup hot picanté sauce (you can also use spicy bloody mary mix)
- 2 cups water
- *just use canned beans if you like
- Rinse the beans and pick out any stones. Put them in a large saucepan, cover with water and bring to a boil. Remove from heat, cover and let sit for an hour.
- Meanwhile, in a large saucepan, saute the carrots, onions, garlic and green pepper in the olive oil over medium/high heat until softened, about 5 minutes. Add the tomatoes, seasonings, picante sauce, water, and the soaked beans (if using canned beans, add near the end)
- Bring the chili to a boil, reduce heat to simmer, cover and cook for 60-90 minutes.
- Serve chili topped with lowfat sour cream and shredded sharp cheddar cheese.
NotesMy daughter just became a vegetarian. Enough said. (This did turn out to be pretty tasty, though)
Julie Tries ... Her Friends' Recipes
The Best of GlutenFreeHappyTummy!
Breads and Pastry 101See More
Dark Molten Chocolate Cakes
Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
Turkey and Heirloom Tomato Frittata with BasilSee More