Bean And Cheese Chili
- 1 Tbsp. olive oil
- 2 c. chopped onion
- 1 large bell pepper, chopped
- 1 (28 oz.) can tomatoes
- 1 1/2 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1 can pinto or red kidney beans, drained
- 1/4 tsp. black pepper
- 1 c. (4 oz.) shredded Monterey Jack cheese
- 1/4 c. loosely packed snipped fresh cilantro
- Heat oil in a 2 to 3-quart saucepan over medium heat.
- Add onions and green pepper and, stirring often, cook 5 to 6 minutes until onions are clear.
- Stir in tomatoes, cumin, oregano, garlic, salt and sugar.
- Bring to a boil; reduce heat to medium low and simmer uncovered about 15 minutes to blend flavors.
- Stir in beans; simmer 15 minutes longer until beans are hot and chili has thickened slightly.
- Stir in black pepper.
- Ladle into bowls and sprinkle with cheese and cilantro.
- Serve with sour cream, if desired.
- Makes 4 servings.
olive oil, onion, bell pepper, tomatoes, ground cumin, oregano, garlic, salt, sugar, pinto, black pepper, shredded monterey jack cheese, fresh cilantro
Taken from www.cookbooks.com/Recipe-Details.aspx?id=817271 (may not work)