Bean & Veggies Chili

Ingrédients

• 2 cups stewed tomatoes
• 2 cups Great Northern beans
• 1 cuillère à café chili powder
• 1 cuillère à café cumin
• 1 cuillère à café, feuille dried oregano
• 1 cuillère à café cayenne pepper
• 2 cuillères à soupe olive oil
• 2 cups beef broth
• 3 gousses garlic, minced
• 1 moyenne red onion, chopped
• 2 moyennes zucchini, diced
• long sweet potato, cubed
• 15 oz kidney beans, rinsed
• 15 oz pinto beans, rinsed

Directives

1. Heat olive oil in stock pan over medium high heat.
2. Sauté onion until golden brown.
3. Add chili pepper. Stir for one minute.
4. Add potato and 2 cups beef broth. Cover pan and reduce heat to medium. Simmer about 10 minutes - until potato is almost tender.
5. Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini, Season to taste with salt and pepper.
6. Simmer uncovered until potato is very tender and sauce thickens, about 10 minutes.
7. Garnish with chopped cilantro and serve over brown rice.