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Ingredients
| canned red tomatoes: 14.5 oz |
| kidney beans: 15 oz |
| pinto beans: 15 oz |
| salsa: 0.5 oz |
| avocados: 1 |
| onions: 1 |
| dried oregano (ground): 1 tsp |
| olive oil: 2 tsp |
| fresh cilantro (coriander): 1/4 cup |
Taco Chili
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).