15-ounce cans red kidney beans, drained and rinsed
2
15-ounce cans pinto beans, drained and rinsed
1
4.5-ounce can green chiles
1-1/2
tablespoons chili power
2
teaspoons ground cumin
1
teaspoon dried oregano
3/4
teaspoon ground red pepper
Fresh cilantro, chopped (optional)
Sour cream (optional)
In heavy 4-quart saucepan, heat oil over medium-high heat. Add bell peppers, onion and garlic. Cook stirring occasionally until vegetables are softened, 5 minutes. Add remaining ingredients except cilantro and sour cream. Bring to a boil. Reduce heat. Simmer, stirring occasionally, until mixture is slightly thickened, about 1 hour. If desired, top each serving with cilantro and sour cream.
BJC HealthCare | 4444 Forest Park Avenue |
St. Louis, Missouri 63108 USA | phone -- 314.747.WEBB
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