| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Main dishes, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | tb | Balsamic vinegar |
| 1 | lg | Yellow onion, diced |
| 1 | Red bell pepper, seeded and diced | |
| 1 | lg | Stalk celery, chopped |
| 2 | Cloves garlic, minced | |
| 2 | Poblano peppers, roasted | |
| 28 | oz | Stewed tomatoes |
| 15 | oz | Red kidney beans or black beans, drained |
| 1 | c | Water |
| 2 | tb | Tomato paste |
| 1 | tb | Chili powder |
| 2 | ts | Dried oregano |
| 5 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
INSTRUCTIONS
Heat balsamic vinegar in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving. Ladle chili into bowls and serve with warm cornbread if desired. Makes 4 to 6 servings. Helpful Hint: To roast a pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers. Note: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper. Variation: This richly flavored chili is excellent served over macaroni or spaghetti. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.; 0 Chol.; 1,185mg Sod.; 12 g Fiber. Vegan This is excerpted from Vegetarian Soup Cuisine by Jay Solomon (Prima Publishing, 1996). (Note: original recipe used canola oil for the balsamic vinegar.) Recipe by: www.vegetariantimes.com, 3/97 Posted to fatfree digest V97 #029 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Mar 17, 1997
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