Ingredients:
3 bell peppers – sliced
1 large onion – sliced
6 cloves of garlic – chopped
1 jalapeño – chopped with seeds
28 oz. can - crushed tomatoes
28 oz. can – black beans – drained
¼ cup – chicken broth
1 tablespoon – corn meal
1 tablespoon – vinegar
1 tsp. sugar
Healthy handful – fresh Italian Parsley - chopped
Dashes – ground cumin
Dashes – chili powder
Dashes – garlic powder
Dashes – black pepper
Dashes – salt
Dashes – dried oregano
Dashes – ground coriander
Dashes – paprika
Drizzles – olive oil
Shredded cheese
Heat a griddle or large frying pan with a drizzle of olive oil. Place the sliced bell peppers to grill and get a nice golden, slightly charred color.
Heat a large frying pan with a drizzle of olive oil. Place the sliced onions, jalapeño, garlic and grilled peppers to sauté and have the onions become slightly transparent and a little golden.
Add the crushed tomatoes, parsley and drained beans. Add the seasonings and simmer on low for approximately 40 – 45 minutes.
Mix the cornmeal and chicken broth and add to the pan. Simmer gently on low for another 20-25 minutes.
Serve with rice or over your favorite noodles, topped with shredded cheese.
This is a nice and hearty meal for the cool weather.
Enjoy with Love and Blessings,
Catherine
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Sandee says
Oh this looks so good Catherine. You fix so many wonderful dishes.
Have a terrific day. 🙂
Chatty Crone says
I never thought about grilling the peppers. sandie
Federica says
What a rich, healthy and tasty dish. I love peppers and I like this recipe so spicy. Bye dear, have a good week end
Simona says
Wonderful and very tasty!!! I wish you a good day!
Penny says
This looks like a hearty and satisfying dish.
Rose says
I bet that this has a nice kick without overwhelming anyone. As always, it looks delicious!
Joanne says
Those are some gorgeous peppers! You've infused some great flavor into them.
Amelia says
Hi Catherine, this comfort meal look so good. Have not try grill pepper but yours look delicious.
God Bless you.