Smoky Bean Chili
Ingredients
- 1 can black beans
- 1 can red kidney beans
- 1 can garbanzo beans
- 1 can white navy beans
- 12 oz. sliced bacon, diced
- 2 large onions, minced
- 6 cloves garlic, minced
- 2 red bell peppers, diced
- 1 package Carroll Shelby's® Chili Kit
- 1 c. red wine
- 2 cans tomatoes, packed in puree
- 1 c. fresh parsley, minced
Directions
- FRY bacon in a large pot until crisp; drain. Add onions, garlic, and peppers to bacon fat; sauté 10 to 15 minutes. Stir in large Spices packet and cook 2 minutes more. For hotter chili, add Cayenne Pepper packet. Add wine, tomatoes, and salt. Simmer, stirring occasionally, for 30 to 45 minutes.
- RINSE beans and add to chili. Simmer 10 to 15 minutes more. Stir in parsley and reserved bacon and cook 5 minutes. Serve hot.
- Note: Make this recipe vegetarian by omitting bacon and adding 2 cups of sliced, sautéed mushrooms.