|You can add some extra color with cilantro or green onion!!|
|Rocking blue sparkle fake nails!!|
The result was the chili you see below. It was very delicious and rather mild. The best thing about this chili is that it is delicious, low calorie but hearty, and would freeze very well!! Interested in making your own frozen dinners? This is a great one for you.
So get out there and try new things? Try that hike you’ve been meaning to do, or even that bright eye shadow that has been scaring you. If Liz hadn’t tried Market on the Move for the first time, we would not have this chili. So try making this chili for the first time because it is amazing!
Bell Pepper Chili
Makes 4-6 servings
3 large red bell peppers
10 large roma tomatoes or 13 medium roma tomatoes
1 large yellow onion
4-5 cloves of garlic
2 cans of black beans, whole, undrained
1 package of soy chorizo (12 oz)
1 tablespoon cumin
2 tablespoons Mexican oregano
½ teaspoon or more of salt
Remove the seed packets from the bell peppers and dice the rest.Dice the onion.
Dice the tomatoes.
Place all in a heavy pot, such as a cast iron enamel pot.
Heat over medium for 10-15 minutes, until the tomatoes are tender and the onion is translucent.
Add the garlic, beans, soy chorizo, cumin, Mexican oregano and salt.
Cook for 10-15 more minutes, until the veggies have reached your desired level of tenderness.
Remove from heat and salt to taste.