Hatch Chaco Chili
3 to 4 Tbs canola oil
1 large onion, chopped
1 green bell pepper, chopped
4 – 6 cloves garlic, minced
2 small zucchini, sliced
2 small yellow squash, sliced
2 small carrots, sliced
2 tsp cumin
1-1/2 cups Hatch chiles, chopped
1 tsp oregano
1, 28-oz can whole tomatoes, with liquid, roughly chopped
1, 6-oz can tomato paste
2 cups cooked black, pinto or kidney beans
2 cups fresh or frozen corn
Cheddar cheese and Sour Cream for topping
Heat oil in large pot over medium heat. Sauté onion, peppers, garlic, squashes and carrots until colors deepen (about 5 minutes). Add cumin and oregano and cook, stirring for 2-3 minutes more. Add tomato paste, tomatoes with liquid, beans and corn. Simmer 30 minutes over low heat.
Adjust seasonings and serve over or with hot cornbread or brown rice, grated cheese and a dollop of sour cream.
1 large onion, chopped
1 green bell pepper, chopped
4 – 6 cloves garlic, minced
2 small zucchini, sliced
2 small yellow squash, sliced
2 small carrots, sliced
2 tsp cumin
1-1/2 cups Hatch chiles, chopped
1 tsp oregano
1, 28-oz can whole tomatoes, with liquid, roughly chopped
1, 6-oz can tomato paste
2 cups cooked black, pinto or kidney beans
2 cups fresh or frozen corn
Cheddar cheese and Sour Cream for topping
Heat oil in large pot over medium heat. Sauté onion, peppers, garlic, squashes and carrots until colors deepen (about 5 minutes). Add cumin and oregano and cook, stirring for 2-3 minutes more. Add tomato paste, tomatoes with liquid, beans and corn. Simmer 30 minutes over low heat.
Adjust seasonings and serve over or with hot cornbread or brown rice, grated cheese and a dollop of sour cream.
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