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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Taste Of Home Magazine
Serves: 4 |
| Easy and low fat. "This zesty chili
really hits the spot on cool fall days," confirms Jenet
Moore of Ogdenburg, New York. |
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Ingredients
1 medium red or
white onion, chopped
¼ cup green bell pepper, chopped
4 cups water, divided
1 (16 oz) can navy beans, rinsed and drained
1 (6 oz.) can unsalted tomato paste
1 (14 oz.) can canned tomatoes, no-salt added, diced and
undrained
3 tablespoons chili powder
1 teaspoon sea salt
½ teaspoon fresh ground black pepper |
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Cooking Method
In a large saucepan...
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Cook the onion and green pepper in ½ cup water
until tender.
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Add beans, tomato paste and tomatoes.
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Stir in
chili powder, salt, pepper, and remaining water.
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Bring to a boil.
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Reduce heat.
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Cover and simmer for 20 minutes.
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