recipe 
yields
4 servings
2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 (17-ounce) box or can crushed tomatoes
¼ cup mild chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 teaspoon kosher salt
¼ teaspoon cayenne
2 cups vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
Toasted pumpkin seeds for garnish
Ingredients
steps
In a large pot over medium heat, warm the oil. Add the onion and bell pepper. Cook, stirring occasionally until the onion and pepper are soft, about 8 minutes. Add the tomatoes and mix. Add the chili powder, cumin, brown sugar, salt, and cayenne. Mix well. Bring to a simmer. Add the broth and all of the beans. Bring to a simmer and cook at a low simmer for about 30 to 40 minutes until thickened. Taste and adjust salt if needed. Serve garnished with toasted pumpkin seeds.
Date Published: 07.01.21
share
- From Ray Lampe, Dr. BBQ, St. Petersburg, Florida
