Sweet pepper chili stew

Is it chili? Is it a stew? I have no idea, really. It started because I wanted beans.

Sweet pepper chili stew:

1 can kidney beans (i used dark red)
1 can black beans
1 can great northern beans (or some other white beans)
1 red bell pepper
1 green bell pepper
1 yellow sweet onion
1 anaheim chili
1/8 cup dried lentils
at least 1 cup chicken broth (or veggie broth)
1 tsp cumin
1 tsp celery seed
1 tsp paprika
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1 tablespoon wochestershire sauce

Mix all ingredients in a large pot and simmer on low for at least an hour. Add more broth if it looks too thick, you actually want it just a little on the thin side, because it will soak up some more liquid as it cools.

Serve with a sprinkle of cheese, a bit of minced fresh cilantro, and/or a dollop of sour cream on top.

If you don’t have all of the spices I used, just use whatever you have that sounds good. If you want a more chili taste, add more cumin.

Anaheim peppers are only slightly spicy, so feel free to use a hotter pepper if that’s what you like.

I don’t have a picture of this, because it’s kind of ugly. But it is tasty!



  1. Lynda said

    This sounds really good. I’ll bet corn would add really nice color to it, and I’m always looking for good vegetarian recipes.

    • rhiyaya said

      ooh, yeah, I bet corn would brighten it up. My other idea to make it look prettier is to cook the peppers separately and add them at the end. But that sounded like too much work.

  2. rhiyaya said

    Some diced carrot might help, too.

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