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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | olive oil, extra virgin | 1 | large | Onion, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, chopped | 6 | cups (8 fl oz) | water | 2 | cans (16 fl oz) | tomatoes canned, diced | 4 | cups | Kidney beans, canned (15oz drained) | 1 | teaspoon | oregano, dried | 3 | tablespoons | chili powder, or more to taste | 1 | tablespoon | Spices, ground cumin | 1/2 | tablespoon | coriander, ground | 2 | teaspoons | fennell | 1 | tablespoon | salt, to taste (may need more) | 1 | teaspoon | pepper, to taste | 1/3 | cup | flour, Gluten free all purpose mix | 1/3 | cup | flour unbleached |
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Steps
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Sequence
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Step
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| | 1 | In 6 qt. pot, fry onions, pepper, and fennel seed in olive oil until onions slightly softened on med high heat. About 2-4 min. | | 2 | Add water, tomatoes, beans, salt and seasonings (to taste). Bring to a boil and simmer for about 10-20 min. | | 3 | In a blender add 1-2 cups of the chili and white four and blend until smooth. Add to chili and bring to a boil over med to med high heat, lower heat and allow to simmer about 5 min to thicken. | | 4 | Serve over brown rice. Garnish with fresh tomatoes and cilantro. |
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