2⁄3 Cup (10.67 tbs) (May Use 1 1/3 Cups Green Pepper - Approximately 1 Large Pepper And Omit The Red Pepper, If Desired)
Chopped red bell pepper
2⁄3 Cup (10.67 tbs)
1⁄2 Cup (8 tbs)
1 Clove (5 gm), minced
29 Ounce, undrained (Two 14.5 Ounce Cans)
Ground red pepper
1⁄4 Teaspoon (Adjust Quantity As Per Taste)
30 Ounce, undrained and divided (Two 15 Ounce Cans)
Place 2 tablespoons vegetable oil in a large, deep saucepan. Add 1 ½ cups chopped onion, 2/3 cup chopped green bell pepper, 2/3 cup chopped red bell pepper, ½ cup chopped celery, and 1 clove of minced garlic. Saute, until tender. Add (2) 14.5 oz. cans diced tomatoes, 2 tablespoons chili powder, 2 teaspoons cumin, and ¼ teaspoon ground red pepper. Empty a 15 oz. can of pinto beans into the container of an electric blender, and blend beans until smooth. Add to tomato mixture, along with remaining can of pinto beans. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes, or to desired consistency. Serve while hot, either with cheese and crackers or with Bettys Skillet Mexican Cornbread! Delicious and heart-warming!!!
Got an hour in hand and craving big-time for hot and spicy chili? Then grab your pots and pans and get making this vegetable chili that really satisfies. Easy, tasty, and quick, this is one chili recipe that surely won't let your down. Tune into this video recipe to learn how Betty whomps up this tasty delight at home.