| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Vegan, Vegetarian, Legumes, Chilis | 6 | servings |
INGREDIENTS
| 3 | md | Onions; coarsely chopped |
| 1 | lg | Green bell pepper; chopped |
| 2 | tb | Vegetable oil |
| 1 | tb | Whole mustard seeds |
| 1 | tb | Chili powder; or to taste |
| 1 | ts | Whole cumin seeds |
| 1 | ts | Unsweetened cocoa |
| 1/4 | ts | Ground cinnamon |
| 16 | oz | Crushed tomatoes |
| 16 | oz | Canned pinto beans; or kidney beans, reserve liquid |
| 6 | oz | Tomato paste |
| Salt to taste | ||
| Pink onions; see recipe | ||
| Chopped fresh tomatoes | ||
| Chopped cucumbers | ||
| Sliced green onions |
INSTRUCTIONS
Saute onions and green pepper in oil over medium heat until the onions are browned. Add the mustard seeds, and cook, for 1 minute. Add the chili powder, cumin, cocoa, cinnamon, tomatoes, beans with their liquid, and tomato paste. Simmer gently for 40 minutes, uncovered, until the chili is thick. Season with salt and serve with the fresh veggies. Formatted and posted by Ellen C. <ellen@elekta.com> Per serving: 184 Calories; 6g Fat (28% calories from fat); 7g Protein; 28g Carbohydrate; 0mg Cholesterol; 715mg Sodium Food Exchanges: 1 Starch/Bread; 3 Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Mar 18, 1999, converted by MM_Buster v2.0l.
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