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This hearty fiber-rich chili will satisfying meat eaters and vegetarians alike.
1 tablespoon olive oil
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 cup chopped onion
1 clove garlic, finely chopped
2 cans (14 1/2 ounces each) no salt added diced tomatoes, drained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 cup Kitchen Basics® Unsalted Vegetable Stock
2 tablespoons tomato paste
2 teaspoons McCormick Gourmet™ Chili Powder
1 teaspoon McCormick Gourmet™ Oregano, Mexican
1/2 teaspoon McCormick Gourmet™ Cumin, Ground
Heat oil in large saucepan on medium heat. Add bell peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 10 to 15 minutes, stirring occasionally.
(Amount per serving)
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Yummy awesome beany-smoky flavors!