Thursday, March 26, 2009

You can never have too many good chili recipes!

Since the beans are cooked beforehand, you can simmer this soup for as little, or as long, as you like. It can easily be converted to a minute meal.
1 onion, chopped
1 red bell pepper, chopped (I used a green pepper)
3 garlic cloves, minced
1 minced seeded habanero chile (This chile pepper packs a punch so use sparingly. Be sure to carefully remove the seeds unless you like it really HOT. And don't rub your eyes.)
2 T Southwestern chili powder
1/4 t ground allspice
1 small (14.5 oz) can diced tomatoes with jalapenos
4 cups chicken broth
1 can pinto beans, rinsed & drained
1 can black beans, rinsed & drained
1 can Great Northern beans, rinsed & drained
1 can whole kernel corn
shredded cheese (I used Mexican blend)
Heat a Dutch oven over medium heat. Add onion and bell pepper and saute for about 5 minutes. Stir in garlic, habanero chile and seasoning. Increase heat to high. Stir in tomatoes, broth, corn and beans; bring to a boil. Cover, reduce heat to low and simmer 1 hour.
I served the soup with shredded cheese.

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