| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 1 | md | Onion; finely chopped |
| 1 | md | Green bell pepper; diced |
| 2 | Jalapeno peppers; seeded and minced | |
| 2 | Cloves garlic; minced | |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| 1/8 | ts | Cayenne pepper |
| 14 | oz | Canned Mexican-style stewed tomatoes |
| 32 | oz | Canned black beans; rinsed and drained |
| 3/4 | c | Water |
| 1 | c | Fresh or frozen corn kernels |
| 1/3 | c | Chopped fresh cilantro |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE 30 minutes You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace. serve the chili over quinoa instead of rice. In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeno and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve. PER SERVING: 145 CAL; 7G PROT.; 1G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 642MG SOD.; 9G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, October, 1998, page 38 Converted by MM_Buster v2.0l.
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