Ingredients:
- 1 Tbsp canola oil
- 3 garlic cloves, chopped fine
- 1 ½ cups chopped yellow onion
- ¾ cup chopped red bell pepper
- 1 seeded, chopped jalapeno pepper
- 2 Tbsp ground chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp ground black pepper
- ¼ tsp salt
- 1 15-oz. can kidney beans, rinsed and drained
- 1 14.5-oz. can diced tomatoes
- 1 14-oz. can vegetable broth
Method:
Heat the canola oil in a large skillet over medium-high heat. Add the garlic and cook two minutes. Add the next nine ingredients, through the salt, and continue cooking for about 5 minutes or until the vegetable is tender.
Add the kidney beans, tomatoes and chicken broth. Reduce the heat, cover and simmer for 30 minutes. |
