Recipe: Vegetarian Chili with Roasted Peppers and Beans - Bruce Bradley

Ingredients

• 1 red pepper roasted, seeded and sliced in half
• 1 Anaheim chili pepper roasted, seeded and sliced in half
• 1 jalapeño pepper roasted, seeded and sliced in half
• 1 tablespoon olive oil
• 1 red onion chopped
• 1 yellow onion chopped
• 5 garlic cloves minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano minced
• cayenne pepper to taste
• 6 large tomatoes peeled, seeded, and chopped (or one can / box diced tomatoes—approximately 15 ounces)
• 2-4 tablespoons green salsa salsa verde or even a red salsa with some tomatillos in it
• 1/4 cup cilantro minced
• 2 tablespoons red wine
• 2 tablespoons vinegar high quality balsamic or cider vinegar
• 3 cups cooked pinto and / or kidney beans drained (rinsed well if canned)
• Salt pepper, and additional vinegar and / or minced cilantro to taste
• cilantro
• sour cream
• grated cheddar cheese
• avocado
• chopped red onion