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Full Online Book HomeLearning KitchenMexican And Hispanic - Corn And White Bean Chili
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Mexican And Hispanic - Corn And White Bean Chili Post by :Redrocks Category :Learning Kitchen Author :Unknown Date :March 2012 Read :590

Click below to download : Mexican And Hispanic - Corn And White Bean Chili (Format : PDF)

Mexican And Hispanic - Corn And White Bean Chili

1 tbsp. canola oil
1 medium yellow onion -- chopped
1 jalapeno pepper -- chopped
1 red bell pepper -- seeded and diced
1 medium zucchini -- diced
1 large carrot -- diced
2 large cloves garlic -- minced
1 (28 oz.) can tomatoes -- undrained
1 (15 oz.) can corn kernels -- drained
1 (15 oz.) can white beans -- drained
2 tbsp. fresh parsley -- chopped
1 tbsp. mexican oregano
1 tbsp. medium heat chili powder
1/2 tsp. salt
1/2 tsp. black pepper


In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally.

Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas.

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