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This chili comes together quickly and makes a big batch. To save time, prepare all the vegetables in the food processor.
2 tablespoons Bartenura Olive Oil
2 medium onions, chopped
2 red bell peppers, chopped
2 cups sliced mushrooms
3 cloves garlic, minced
1 (28-oz.) can whole tomatoes
5.5 ounces Gefen Tomato Paste
1 cup tomato sauce
6 boneless, skinless chicken breasts, cut in 1-inch chunks
1 (19-oz.) can black beans, drained and rinsed
19 ounces Tuscanini Red Kidney Beans, drained and rinsed
1 tablespoon chili powder (or to taste)
salt, to taste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon brown sugar
pepper, to taste
Heat the oil in a large skillet on medium-high heat. Add onions and sauté for four minutes, until softened. Add peppers, mushrooms, and garlic, and sauté three or four minutes longer.
Transfer sautéed vegetables to the sprayed insert of a slow cooker. Stir in remaining ingredients. Cover and cook on low for three to four hours.
Photography by Tamara Friedman
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This is a great, basic supper! Cooked the schnitzels along with the veggies, and added corn, in addition to the rest of the veggies and it turned out great.
tried making it but something was off