Black beans - 2 cans (19oz each drained and rinsed)
Onion - 1 (chopped)
Carrot - 1 (chopped)
Tomatoes - 3 (chopped)
Green bell pepper - 1 (chopped)
Jalapeno pepper - 1 (minded)
Chili powder - 1 tbsp
Ground cumin - 1 tsp
Crumbled dry rosemary - 1 tsp
Salt - 1 tsp
Garlic - 2 cloves (minced)
Vegetable oil - 1 tbsp
Heat oil to medium-high. Add in garlic, onion,
jalapeno, carrot, and green pepper. Cook until the
veggies are soft.
Add in tomatoes, beans, chili powder, salt, rosemary,
and cumin. Bring to a boil then reduce heat. Simmer
for 20 minutes. Serve.
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