We have a unique tasting room where you can “Try It Before You Buy It.” We have Ultra Premium Extra Virgin Olive Oil (3rd party tested), Fused & Infused olives oils, Dark & White Balsamic Vinegars, Sea Salts, Olives, Celeste Oliva Marinara Sauce, Celeste Oliva Olive Tapenade and so much more!
1 3/4 cups of cooked kidney beans or canned beans drained and rinsed
Heat the olive oil in a large soup pot over medium heat. Stir in the onion and season with the chili powder, cumin, oregano, and salt. Cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the corn, stir it around and cook it for 5 minutes so it picks up the flavor of the onion and herbs. Add the tomatoes and all the beans and stir to combine. Reduce the heat to medium-low and simmer 45 minutes to deepen and blend the flavors.
If you want to add some heat add a couple tablespoons of Baklouti Green Chili (hot) Extra Virgin Olive Oil to the chili.
Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr