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)
Hot cooked brown rice
Fresh cilantro for garnish
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- 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.
- Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute.
- 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.
- Meanwhile, prepare Mango Salsa.
- Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired.
This recipe appears in:
Island
