Sweet and Spicy Pepper Chilli

A spicy vegetarian dish that also goes great on a bed of steamed rice.

• 2 lbs. oven-dried Allegro™ Tomatoes
• 1 can black beans
• 1 can red kidney beans
• 2 cups Maestro™ Sweet Bell Peppers, diced
• 2 cups Crescendo™ Sweet Pointed Peppers, diced
• 1-2 Gusto™ Mixed Hot Peppers, diced
• 1 small can tomato paste
• ¼ cup chilli powder
• 2 Tbsp. mustard powder
• 1 Tbsp. ground cinnamon
• 6 cloves garlic, crushed
• 1 red onion, diced
• ½ cup red wine
• ½ cup red wine vinegar
• ¼ cup canola oil
• sea salt and cracked black pepper
• garnish: sour cream, white cheddar, chopped green onions

Instructions:

1. Roast Allegro™ tomatoes for 45 minutes at 245ºF.
2. In a large pot sauté garlic and onion in canola oil. Add Windset Farms™ 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.
3. Season with salt and black pepper.
4. Serve with sour cream, grated white cheddar, chopped green onions and crusty bread.