1 (15 ounce) can sauteed carrots
1 (7 ounce) can black beans
2 cups water
1 onion, celery and green pepper in oil
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons salt
1 teaspoon garlic powder
3 limes, grated
1 onion, sliced
2 tablespoons chopped green chilies
2 cups bell pepper
2 cups solids
2 tablespoons tomato paste
1 (3 ounce) can chili powder, divided
1 apple - pitted, cored and skinned
Place carrots on a hot plate. Add beans, water, onion, garlic powder, chili powder, salt and garlic powder; mix thoroughly. Place on clean plates.
Warm sauteed vegetable oil in medium skillet over medium heat. Add hot carrots, stirring occasionally, until tender. Place sauteed carrots in heated oil; stir in beans, carrots, green bell pepper, solids and tomato paste. Bring to a boil.
Reduce heat to medium-low. Soak carrots, sauteing in vegetable oil 4 to 5 minutes, until tender.
In a large bowl, combine brown sugar, chili powder, 2 tablespoons chili powder, salt and garlic powder. Mix well, then stir in apple. Pour mixture through strainer into casserole.
Bring a large pot of water to a boil. Add braising liquid and garlic powder mixture and continue boiling for 2 to 3 minutes, or until carrots are tender. Pour over braising liquid; add olive oil and red wine vinegar. Cover and simmer over medium heat for 2 hours.
Meanwhile, in a large pot of water, combine brown sugar, carrots, bell pepper, tomatoes, green chilies and apples. Simmer and stir over medium heat for 1 to 2 hours, stirring occasionally. Remove from heat and allow to continue to simmer for 10 to 15 minutes.