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March 18, 2021
Soup and Salads
Welcome to the next chapter in the Vegetarian Series from Marina’s Kitchen. I am not a person that loves beans, but cooking them slowly in the chili makes them tender and very delicious.
1 Cup Chopped Peeled Carrots
1 Cup Chopped Red Peppers
1 Cup Chopped Green Peppers
1 Cup Chopped Onions
2 garlic cloves minced (I actually used 4)
1 tablespoon chili powder (or add to taste)
1 Tablespoon Cumin
1 jar of Marina’s Tomato Sauce
One 16 oz of Cannellini Beans (rinse the beans)
One 16 oz of Black Beans (rinse the beans)
One 16 oz of Red Beans (rinse the beans)
(you can also cook 1/2 cup of each type of dried beans)
Hot sauce to taste
Cook the first five ingredients in olive oil until the onions are translucent.
Then, add the next five ingredients.
Bring to a boil and cook for about 1 hour (Or until done).
Take 1/3 of the recipe and grind it in the food processor. Add the ground mixture back into the pot.
Top your chili with some grated cheddar cheese and sour cream and you will have a great meal.
I decided to use the food processor because it makes the meal look more like chili. Yum!
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