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Date Posted: 04:54:37 10/24/02 Thu
Author: S
Subject: Chili con Frijoles

1 tablespoon olive oil
1 large red onion,diced
1 large red pepper,seeded and diced
2 garlic cloves,minced
1 can (about 14 1/2 ounces) diced tomatoes,undrained
1/4 cup tomato paste
3 tablespoons chile powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 1/2 cups water
1 can (15 ounces)dark red kidney beans,drained and rinsed
1 can (15 ounces)light red kidney beans,drained and rinsed
1 can (15 ounces)pinto beans,drained and rinsed
Optional:steamed brown or white rice

Saute the vegetables:Heat the oil in a large saucepan over medium
heat.Add the onion,bell pepper and garlic; cover and cook, stirring
a few times until softened,about five minutes.Stir in the tomatoes,
tomato paste,spices and water;bring to a boil,reduce the heat to
low,and simmer until the vegetables are just about tender, about 20
minutes.

Assemble,simmer the chili:Stir in the beans.Simmer for 15-20
minutes more,stirring occasionally and adding more water if
necessary to prevent scorching.

Presentation:Adjust seasonings as desired.Serve in bowls or over rice.

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