Yes, I know we think of chili as a warm weather dish, but I've fallen in love with this light summer version. With sun-dried tomatoes and white beans, it's the perfect veggie dinner. A nice salad, some French bread and you've got a meal.
1/2 cup sun-dried tomatoes
1 red onion, you can use a small vidalia onion if you prefer
2 cloves garlic
2 tbsp olive oil
2 tsp chili powder
1 green bell pepper
3 (15 oz) cans cannellini beans
2 tbsp fresh parsley
Chop the sun-dried tomatoes, place in a bowl, cover with hot water and set aside.
Roughly chop the onion and finely chop the garlic.Heat oil in heavy saucepan and saute onion, garlic and chili powder for 5 minutes. Dice the green pepper, add to onion mixture, cook an additional 5 minutes.
Drain and rinse the beans. Roughly chop the tomatoes.. Drain the sun-dried tomatoes, reserving 1/2 cup liquid. Add tomatoes, sun-died tomatoes and reserved liquid and beans to the pan and simmer for 5 minutes. Add salt, pepper and parsley. Serves 4.-6