Ingredients
2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
medium carrots, chopped (1 cup)
1
pasilla chile, seeded, chopped (3/4 cup), or 1 can (4.5 oz) chopped green chiles
1
cup water
1
tablespoon chili powder
1
teaspoon ground cumin
3/4
teaspoon salt
2
cans (15 to 16 oz each) red kidney beans, drained, rinsed
2
cans (14.5 oz each) diced tomatoes, undrained
Shredded Cheddar cheese, if desired
Preparation
In 3-quart saucepan, heat oil over medium-high heat. Add onion, bell pepper, carrots and chili; cook 3 to 5 minutes, stirring occasionally until crisp-tender.
Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle individual servings with cheese if desired.
