Chili Base
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pasilla chiles
|
* |
| 2 | each |
anaheim chilies
|
*
|
| 2 | each |
sweet red bell peppers
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
diced |
|
| 3 | tablespoons |
garlic
minced |
|
| 10 | each |
tomatoes
seeded and diced |
|
| 2 | teaspoons |
cumin
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pasilla chiles
|
* |
| 2 | each |
anaheim chilies
|
*
|
| 2 | each |
sweet red bell peppers
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | medium |
onions
diced |
|
| 45 | ml |
garlic
minced |
|
| 1E+1 | each |
tomatoes
seeded and diced |
|
| 1E+1 | ml |
cumin
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.
Preheat oven to 325℉ (160℃).
Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.
Cover and place in the 325℉ (160℃) oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl.
Divide into family portions and place in the freezer for up to 6 months.
