In the next few days we will publish recipes for some of the delicious goodies that will be featured at the Taste of BYBS next Sunday evening.
Ingedients
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped
3 14 1/2 oz. cans diced tomatoes in juice
1 4 oz. can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15-16 oz. cans kidney beans, drained
2 green bell peppers, cut into 12 inch pieces
1 10 oz. package frozen corn kernels
1 10 oz. package frozen chopped broccoli
grated/shredded cheddar cheese (optional)
sour cream (optional)
Cooking Instructions
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; saute 5 minutes.
Add tomatoes with juices, green chilies, chili powder, cumin and oregano.
Cook 10 minutes to blend flavors.
Add beans, bell peppers, corn and broccoli.
Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Serve with grated cheddar cheese and sour cream.
Add onion and garlic; saute 5 minutes.
Add tomatoes with juices, green chilies, chili powder, cumin and oregano.
Cook 10 minutes to blend flavors.
Add beans, bell peppers, corn and broccoli.
Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Serve with grated cheddar cheese and sour cream.
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Tickets are $18 for six entrees in advance. See you at the Temple from 5 - 7 on October 14.
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