Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Place cumin seed and beaujolais blend herbs or oregano in a small pan and bake at 325? for 10 to 12 minutes until the fragrance is toasty. (Watch will burn easily - I eliminate this step a lot)
Saute onions, green peppers and garlic in oil with cumin seed and herbs, cayenne pepper, paprika and salt for 10 minutes, or until onions are soft. Add tomatoes and chiles. Drain/rinse beans, then add all of the beans and stir. ( I also added 2 packets of Splenda or sugar/honey for a little sweetness and some more cumin. Spice to your personal taste) To serve place 1 ounce of grated cheese if desired then the chili in a heated bowl. Put a spoonfull of sour cream on top of the chili. Sprinkle with green onions and a stick a sprig of cilantro on the sour cream.
Check serving size - should be approx. 8, 1 cup per servings. Nutrition does not include sour cream or cheese. Excellent served on a baked potato or slice of polenta.
