Ingredients
Serves 8
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium red onion, diced | |
| 2 | carrots, sliced | |
| 2 | bell peppers, seeded and chopped | |
| 1 tsp | sea salt | |
| ½ tsp | black pepper | |
| 1 | 4 oz can green chilies, diced | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 Tbsp | chili powder | |
| 1 tsp | ground cumin | |
| 1 Tbsp | Pastene Tomato Paste | |
| 1 | 28 oz can Pastene Kitchen Ready Tomatoes | |
| 1 cup | water | |
| ½ cup | steak sauce | |
| 1 tsp | sugar | |
| 2 | 14 oz can Pastene Red Kidney Beans, rinsed and drained | |
| 1 | 14 oz can Pastene Chickpeas, rinsed and drained | |
| chopped green onion, garnish | ||
| avocado slices, garnish |
Directions
Prep time: 20 minutes | Cook time: 2 hours
- Heat the oil in a Dutch oven over medium high heat.
- Add the onion, carrots, and bell peppers. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onions and peppers soften, about 5 minutes.
- Add the garlic, chilies, chili powder, and cumin and cook, stirring for another few minutes.
- Add the tomato paste and cook, stirring for another 1 to 2 minutes.
- Add the canned tomatoes, water, steak sauce, and beans. Bring to a simmer, lower the heat, cover and simmer for 1-2 hours, stirring occasionally.
- Garnish with green onions and slices of avocado.
Recipe by Gluten Free and More Magazine
