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| 3 Esslöffel | olive oil |
| 1 | Red and white onions, cubed |
| 4 | Cloves garlic, minced (4 to 5) |
| 1 1/2 Tasse | Cubed celery |
| 1 1/2 Tasse | carrots diced |
| 1 Tasse | Chopped red pepper, cut into cubes |
| 1 Dose | Italian plum tomatoes, (28 ounce) with their juices |
| 1 Dose | Tomato paste, (6 ounce) |
| 2 Dose | Red kidney beans, (15 ounce) |
| 2 Esslöffel | chilli powder |
| 2 Esslöffel | cumin |
| 1/2 Teelöffel | cayenne pepper |
| 4 Teelöffel | basil chopped, fresh |
| 1 Esslöffel | oregano fresh, chopped |
| | salt |
| | pepper |
| | Grated Cheese, Chopped Onion and/or sour cream, for serving |
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In a skillet heat olive oil. Add red and white onions, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened. Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine. Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended. Serve with grated cheese, chopped onion, and/or sour cream.
<Birchcreek@msn. Com> on Mar 7, 97.
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