St. Catherine Greek Orthodox Church

Ingredients:
2 tbs red wine (optional)
½ tsp olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma or plum tomatoes, chopped
2 cans (15 ounces) kidney beans rinsed and drained
1 ½ cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 tsp sal
1 tsp chili power
½ tsp black pepper
¼ tsp cumin
¼ tsp ground red pepper
¼ tsp dried oregano
¼ tsp ground coriander

1. Heat red wine and olive oil in medium skilled over medium heat until hot. Ad onions and garlic; cook and stir until onions are tender. Transfer to Crock-Pot slow cooker. 2. Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, red pepper, oregano, and coriander. Mix well. Cover cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Tip: For 5,6, or 7 quart cookers double all ingredients.

Revisions:

Use vegetable oil vs. olive oil

add 1 regular can tomato sauce (15 oz)

1 can beer (any type) instead of wine

1 small can green chilies

2 cans Rotele tomatoes w/chilies

I omit the oregano

Sautée the onions and garlic in vegetable oil. Add the beer to all when in crock pot, Use 1 can pinto beans 1 can kidney beans. If too spicy, omit the can of chilies. Increase the corn to 2 cups

This entry was posted on Wednesday, March 18th, 2009 at 7:48 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.