WILMINGTON, NC (WWAY) -- This week, local writer and chef Alicia Ross makes 3-Pepper and Black Bean Chili.
3-Pepper and Black Bean Chili
2 teaspoons olive oil
1 small onion, chopped
1/2 each red, yellow and green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can chili style tomatoes
2 cup vegetable (or chicken) broth
1 teaspoon ground cumin
1 teaspoon chili powder
red pepper flakes, optional
crushed tortilla chips
shredded sharp cheddar cheese
1. In a large Dutch oven or soup pot, heat oil on medium high heat. Add onion, peppers, garlic. Stir and cook until onions are tender, about 3 to 5 minutes.
2. Add beans, broth, tomatoes and their juices, cumin, chili powder, and red pepper flakes, if using. Cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally until the flavors blend, about 10 minutes.
3. Serve with tortilla chips, cheese and sour cream, if desired.
Find out more about Alicia at www.KitchenScoop.com