1 teaspoon vegetable oil
2 tablespoons chili powder
1 large onion, sliced into 1/2 inch slices
2 green onions, sliced into 1/2 inch slices
2 (15 ounce) cans beef broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans, drained
1 (15 ounce) can green chile peppers, seeded and chopped
1 (10 ounce) can tomato paste
1 (10 ounce) package sliced fresh mushrooms
1 (10 ounce) can tomato paste
1 small yellow onion, sliced into 1/2 inch slices
1 1/2 teaspoons chili powder
1 (10 ounce) package frozen mixed vegetables, thawed
Heat oil in a large skillet over medium heat. Cook onion and green onions about 15 minutes, stirring occasionally. Add beef broth, tomato sauce, tomato paste and mushrooms. Bring to a boil, stirring occasionally.
Reduce heat to medium-low; add mixed vegetables. Simmer for about 2 minutes. Reduce heat to medium-low; stir in tomato paste and chili powder.
Pour chili mixture over peach slices.
This was a huge hit! I used a can of black beans, divided and made 6 piles (3 rows). I put the chili in my food processor for a few seconds and it chopped into tiny pieces, which I gratefully toasted. My food processor didn't have a fine chop. I prefer a coarse cut. This vermillion chili definitely has a garlic-y element. I've posted about garlic in chili's before, so I won't be putting this in my recipe box, but I feel comfortable using it. Hopefully this review is helpful to some...
I have made Indian food for seven generations and this is indisputedly one of the best! I serve it to my extended family whenever we visit. They rave about it and don't even bat an eye at the ingredients.
⭐ ⭐ ⭐ ⭐ ⭐