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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | large | Onion, chopped | 3 | peppers | Jalapeno pepper, finely diced | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, finely chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | yellow bell pepper | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | orange pepper, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | red bell peppers | 1 | can (28 fl oz) | tomatoes canned, diced | 2 | cans , 15 oz (303 x 406) | corn, canned | 2 | cups | Red beans, canned (15oz), drained | 2 | cans (15 oz) | black beans, canned, Bush's | 1 | tablespoon | cinnamon, ground | 1 | tablespoon | nutmeg | 1 | tablespoon | Spices, ground cumin | 1 | tablespoon | garlic minced | 1 | tablespoon | cayenne pepper | 3 | tablespoons | chili powder | 1 | tablespoon | coriander, ground | 0.5 | cups | fresh squeezed orange juice | 1 | tablespoon | lemon juice fresh |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a large pot and add the garlic, peppers and onion. | | 2 | Once onions are nearly tender, add the remaining ingredients. | | 3 | As the chili starts to cook (medium heat for about an hour, followed by low heat until it reached desired consistency), add water - about 3 cups - and salt and pepper to taste. |
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