2 ancho chiles
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced*
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt
Soak the ancho chiles
in enough warm water to cover for 30 minutes to 1 hour. Drain;
remove the seeds* and chop the chiles.
In a large saucepan heat
oil over medium heat. Sauté onion, bell pepper, celery,
garlic and jalapeño for about 7 minutes, stirring frequently,
until the vegetables are tender.
Add beans, tomatoes, parsley,
chili powder, oregano and salt; bring to a simmer. Reduce heat
and continue cooking for 15 to 20 minutes over low heat, stirring
occasionally. Serve with warm bread or your favorite toppings.
Makes 4 servings.
*Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
