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Triple Pepper Chili

    2 ancho chiles
    2 teaspoons vegetable oil
    1 medium yellow onion, diced
    1 red bell pepper, seeded and diced
    1 large celery rib, chopped
    2 cloves garlic, peeled and minced
    1 jalapeño pepper, seeded and minced*
    2 (15-ounce) cans red kidney beans, drained
    1 (28-ounce) can crushed tomatoes
    1 tablespoon chopped fresh parsley
    1 tablespoon chili powder
    2 teaspoons dried oregano
    1/2 teaspoon salt

    Soak the ancho chiles in enough warm water to cover for 30 minutes to 1
    hour. Drain; remove the seeds* and chop the chiles.

    In a large saucepan heat oil over medium heat. Sauté onion, bell pepper,
    celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the
    vegetables are tender.

    Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a
    simmer. Reduce heat and continue cooking for 15 to 20 minutes over low
    heat, stirring occasionally. Serve with warm bread or your favorite

    Makes 4 servings

    Recipe by

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