Chili
Ingredients
2 large white onions
2 tablespoons vegetable oil
2 28-ounce cans whole tomatoes
2 cups plain salsa
1 tablespoons cumin
2 teaspoons salt
1 teaspoon oregano
4 15-ounce cans black beans
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
1 pound carrots
Serve with:
Hot rice
Shredded cheddar cheese
Sour cream
Steps
Prep
Slice and finely dice 2 large white onions and set aside
Thinly slice 1 pound of carrots (equal to 4 large carrots or 40 baby carrots) into small rounds and set aside
Cut the bell peppers to remove the center and seeds. Cut thin half-inch strips of the peppers and cut the strips into half inch pieces and set aside
Open and drain 4 15-ounce cans of black beans
Prepare some white rice to be cooked
Cook
Add 2 tablespoons of vegetable oil to a large stock pot
Add the diced onion to the pot
Turn the stove on medium high heat and begin stirring the diced onions with the vegetable oil
Saute the onions until soft and tender
Pour in two 28-ounce cans of whole peeled tomatoes including the liquid to the sauteed onions
Then roughly chop the whole tomatoes with a sharp knife
Next add 1 tablespoon of cumin, 2 teaspoons of salt, and 1 teaspoon of dried oregano
Stir the tomatoes and onions with the seasonings to combine
Add 2 cups of salsa to the pot and stir again
Cover and bring the tomatoes to a boil
When the tomatoes are boiling, add the diced peppers, sliced carrots, and black beans
Stir all the vegetables together with the chili
Cover the chili and cook on medium low for 25 minutes until all the vegetables are tender
Serve
Serve the cooked chili over a bowl of hot white rice topped with some sour cream and shredded cheddar cheese