Vegetable Stew
(Serves 4)INGREDIENTS
- Olive Oil 2 and 1/2 tablespoons
- Onion (chopped) 1
- Garlic Cloves (chopped) 6
- Salt 1 teaspoon
- Black Pepper 1 teaspoon
- Chili Powder 2 teaspoons
- Ground Cumin 2 teaspoons
- Ground Cayenne Pepper 2 teaspoons
- Cinnamon 1/4 teaspoon
- Honey 1 tablespoon
- Kidney Beans (drained) 2 12- ounce cans
- Canned Tomatoes (with juice) 2 12-ounce cans
- Green Bell Pepper (chopped) 1
- Carrots (finely chopped) 2
- Green Onions (finely chopped) 1 bunch
- Cilantro (chopped) 1 bunch
- Sour Cream 1 cup
- Heat the oil in a large pot over medium heat, and sauté onion, and garlic until onion is tender. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
- Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
"Stew Recipes" aired during the week of January 21, 2008.
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