Three-Bean Caribbean Chili
Source of Recipe
FBNR
Recipe Introduction
*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
List of Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 jalapeño pepper,* seeded and minced
2 large red or green bell peppers, diced
1 tablespoon plus 2 teaspoons sweet paprika
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons sugar
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 cups water
1 can (6 ounces) tomato paste
1 can (15 ounces) cannellini beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) black beans, drained
1 tablespoon balsamic vinegar
Mango Salsa (recipe follows)
Hot cooked brown rice
Fresh cilantro for garnish
Recipe
1. Heat oil in large saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add jalapeño and bell peppers; cook and stir 5 minutes or until tender.
2. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute.
3. Stir in water and tomato paste until blended. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
4. Meanwhile, prepare Mango Salsa.
5. Serve chili over rice. Top with Mango Salsa. Garnish, if desired.
Mango Salsa
Makes 1-1/4 cups
Ingredients
1 large mango, peeled and cut into 3/4-inch cubes
1 small firm ripe banana, peeled and cubed
3 tablespoons minced fresh cilantro
1 tablespoon thawed frozen orange juice concentrate
1 teaspoon balsamic vinegar
Combine mango, banana and cilantro in medium bowl. Stir together juice concentrate and vinegar. Pour over fruit; toss.
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