Red Red Chili
Jane Greene
ingredients
- 1 1/2 T vegetable oil
- 1 1/2 C chopped onion
- 1 1/2 C chopped red bell pepper
- 3 cloves minced garlic
- 3 T chili powder
- 1 t. paprika
- 1/2 t ground cinnamon
- 1/2 t ground cumin
- 1/2 t dried oregano
- 3 C chopped tomato
- 1 C cranberry juice
- 1 T red wine vinegar
- 1 3/4 C cooked or canned red kidney beans
- 1 3/4 C cooked or canned (drained & rinsed) black beans
- 1 C cooked bulgur or cracked wheat or 1 pound browned ground beef
- 1 t salt
directions
- 1
Using red bell pepper instead of the usual green variety gives this chili a subtle flavor and adds to the intensely red color. The cranberry juice rounds off the flavors perfectly.
- 2
Heat the oil in a 4 qt. saucepan over medium-high heat. Add the onion, pepper and garlic. Cook stirring, until softened. Remove from heat and stir in chili powder, paprika, cinnamon, cumin and oregano until absorbed. Add the tomato, cranberry juice and vinegar. Stir until the tomato and spices are well combined. Return to the heat and bring to a boil. Reduce heat and simmer uncovered, 15 minutes. Stir in the bulgur and salt and simmer 5 minutes longer.
Source: Jane Greene
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