Ingredients
The following ingredients have 4 Servings
- 2 cups finely chopped red onions
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 1 cup chopped red bell pepper
- 12 small cloves garlic, minced
- 2 tablespoons mild chili powder, or to taste
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 2 15-oz. cans diced tomatoes, undrained, or 3 cups chopped fresh tomatoes
- 2 cups fresh or frozen blueberries
- 2 15-oz. cans kidney beans, rinsed and drained (3 cups)
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Instruction
- In a large pot combine the first eight ingredients (through cumin) and ½ cup water. Cook over medium 15 minutes or until onions are tender, stirring occasionally. Add tomatoes and 1½ cups of the blueberries. Cook 15 minutes more.
- Transfer 2 cups of the chili to a blender; let cool. Cover and blend until smooth. Return mixture to the pot. Stir in beans, half of the cilantro, the lemon juice, and salt. Bring to boiling; reduce heat. Simmer 5 minutes. Top servings with the remaining blueberries and cilantro.
