NDT - Thrifty Thursday
Makes 4 servings.
1 teaspoon vegetable oil
1 large green bell pepper, diced
1 large onion, finely chopped
1 teaspoon garlic powder or 1 clove minced fresh garlic
2 cups (or 1, 15 ½-ounce can) cooked pinto beans, drained and rinsed
2 cups (or 1, 15 ½-ounce can) dark red kidney beans, drained and rinsed
2 cups (or 1, 15 ½-ounce can) black beans, drained and rinsed
1 can (16-ounce) tomatoes, chopped
2 cups water
2 tablespoons cornmeal
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
Garnish with sour cream, cheddar cheese and green onions.
Heat oil in a large stockpot over medium-high heat. Add peppers, onions and garlic; cook for 3 to 5 minutes.
Add remaining ingredients.
Simmer, uncovered, on low heat. Stir occasionally until thick.