California Chili
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 10 servings (1½ cups each)
- 1 lb dry kidney beans, soaked, cooked, and drained
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 3 onions, diced
- 1 tsp whole cumin seeds
- 2 jalapeno peppers, seeds removed and minced
- 2 cups chili sauce
- 4 tomatoes, chopped
- 2 green bell peppers, diced
- 1 Tbsp Worcestershire sauce
- 1 cup dry red wine
- 1 tsp salt
- 1 rotisserie chicken, skin removed and diced
- Soak, cook, and drain the beans according to package directions.
- Heat olive oil in a large pot. Once hot, saute the garlic, onions, cumin seeds, and jalapeno peppers until the onions are clear.
- Add all remaining ingredients and cook for 1 hour over medium heat.
Recipe from The Frugal Gourmet Cooks American, submitted by Lynne
Serving size: 1½ cups Calories: 336 Fat: 5.0 Carbohydrates: 46.6 Sugar: 15.5 Sodium: 928 Fiber: 7.6 Protein: 21.9 Cholesterol: 37
Recipe by Prevention RD at https://preventionrd.com/10th-annual-chili-contest-entry-4-california-chili/
3.5.3251