Stew: Four Bean Chili Stew
Source of Recipe
Jessie N.
List of Ingredients
2 tablespoons vegetable oil
1 large onion, coarsely chopped
3 cloves garlic, chopped
1 medium zucchini (about 1 cup), halved lengthwise and thinly sliced
1/2 red bell pepper, cut into cubes
1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) chickpeas, rinsed and drained
1 can (about 15 ounces) Great Northern beans, rinsed and drained
2 cans (11 ounces each) tomatillos,* drained
1 can (15 ounces) tomato sauce
1/2 cup barbecue sauce
1-1/2 teaspoons ground cumin
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
Sour cream, chopped tomato, chopped onion and/or shredded Cheddar cheese for toppings
Flour tortillas, warmed (optional)
Chopped fresh cilantro for garnish
*Tomatillos are Mexican green tomatoes and can be found in Mexican grocery stores or in the specialty food section of large supermarkets.
Recipe
1. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion and garlic in hot oil until onion is soft. Stir in zucchini and bell pepper; cook and stir 5 minutes.
2. Add all four beans, tomatillos, tomato sauce, barbecue sauce, cumin, chili powder, salt and ground red pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes.
3. Serve with desired toppings and tortillas. Garnish with cilantro.
SERVES 4-6
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