A sweet and spicy Maestro® Sweet Bell Pepper, Crescendo® Sweet Pointed Pepper and toasted Campari Tomato Chili that also goes great on a bed of steamed rice.
Instructions
- Roast Campari tomatoes halved for 45 minutes at 245ºF.
- In a large pot sauté garlic and onion in canola oil. Add Crescendo® sweet pointed peppers and tomatoes. Add chilli powder, mustard powder and ground cinnamon. Add red wine, vinegar, tomato paste, red kidney beans and black beans. Cover and simmer for 45 minutes.
- Season with salt and black pepper.
- Serve with sour cream, grated white cheddar, chopped green onions and crusty bread.
Recipe Created By
Ocean Wise Executive Chef – Vancouver Aquarium
