Ingredients
1 1/2 cups onion, chopped
2 garlic cloves, minced
2 Tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (32 ounce) can tomatoes, chopped with their juices
2 (16 ounce) cans pinto beans, drained and rinsed
7 ounces roasted red peppers, drained, rinsed and chopped
2 cups vegetable broth
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon Tabasco sauce
1 teaspoon cider vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large pan, sauté onion and garlic in oil, stirring until onion is softened. Add chili powder, cumin, allspice and cloves. Sauté 1 minute.
Add tomatoes with juice, beans, roasted peppers, broth, honey and Tabasco. Simmer 1-1/2 hours, stirring occasionally. Add vinegar and serve.
Serves: 4
Add tomatoes with juice, beans, roasted peppers, broth, honey and Tabasco. Simmer 1-1/2 hours, stirring occasionally. Add vinegar and serve.
Serves: 4
