Recipe by tbean1
from Columbia Harbor House, Magic Kingdom
Top Review by Trudy M.
A rounding success!! Served this to my grown children and we were all brought back to Columbia House. I even served it in a sourdough bread bowl! Yes, it is a bit on the mild side, but that allowed us to add heat for each individual. And, I did serve it with the usual toppings for whoever wanted. However, I did "tweek" the recipe a bit by increasing the veggie portions. 1/2 of a whole for each pepper, 3 stalks of celery, 1/2 lg red onion, 1 lg jalapeno, 2 lg carrots, 4 garlic gloves, 1/2 container of mushrooms, 1/2 can black olives. Seasonings were heaping. This all gave it more body and thickness. Oh, I also added some red pepper flakes. It is now 5 STARS!! In the future I may add another can of kidney beans....
- 1⁄4 cup olive oil
- 1⁄2 teaspoon dry thyme leaves
- 1⁄4 cup diced red bell pepper
- 1⁄2 teaspoon dry oregano leaves
- 1⁄4 cup diced green bell pepper
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 cup diced celery
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup diced red onion
- 1 1⁄2 teaspoons chopped jalapeno peppers
- 1⁄4 cup diced fresh carrot
- 1⁄4 cup tomato paste
- 1 tablespoon minced garlic
- 1 quart water
- 1⁄2 cup sliced fresh mushrooms
- 1 tablespoon cornstarch
- 1 cup corn kernel
- 1 1⁄2 cups canned great northern beans
- 2 cups canned diced tomatoes
- 1 1⁄2 cups canned pinto beans
- 1⁄4 cup black olives, wedges
- 1 1⁄2 cups canned black beans
- 1 tablespoon chili powder
- 1 1⁄2 cups canned kidney beans
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- Heat large sauce pot until hot.
- Add olive oil, then peppers, celery, onions, carrots, mushrooms and garlic.
- Cook until the vegetables are tender.
- Add corn, tomatoes, olives, tomato paste, seasonings, jalapeno peppers, and water.
- Bring to a boil.
- Mix cornstarch with a little water and stir into pot to thicken.
- Add drained beans to the pot.
- Cook until heated through.
- Check flavor and adjust seasonings to taste.