if you use dry beans, prepare those following the instructions on the bag, or use canned beans.
Heat the olive oil in a heavy 4 quart saucepan over medium heat. Add the bell peppers, onion, garlic, cayenne pepper, coriander, cumin, oregano, bay leaf and chili powder. Cook, stirring, for 5 minutes.
Stir in the tomatoes and all of the beans, and bring to a boil. Add a little water or juice as needed.
Lower the heat and simmer for 30 minutes, adding water or juice as needed. Season the chili with salt and pepper, and then stir in the cilantro or parsley. Remove the bay leaf before serving.
This is even better the day after it was prepared.
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|Serving Size: 1 Serving (1853g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 119 (7%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 1675.1mg||58 %|
|Potassium 5969.4mg||157 %|
|Total Carbohydrate 316.1g||93 %|
|Dietary Fiber 106.4g||426 %|
|Sugars, other 209.7g|
|Protein 108.2g||155 %|
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Calories per serving: 1741
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