| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1/2 | c | Chopped onion (about 1/2 small) |
| 3 | Cloves garlic; minced | |
| 2 | tb | Chili powder |
| 1 | ts | Minced canned chipotle pepper (1 chipotle) |
| 2 | cn | (15-ounce) black beans; drained |
| 2 | cn | (14-1/2-ounce) stewed whole tomatoes, undrained and chopped |
| 1 | cn | (4-1/2-ounce) chopped mild green chiles, drained |
| Salt and pepper |
INSTRUCTIONS
Preparation Time: 10 minutes 1. Heat the oil over medium heat in a large saucepan or nonstick skillet. Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil. 2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl, and enjoy. Note: Freeze remaining canned chipotle chiles for future meals. Yield: 4 servings Recipe from: Student's Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 / paperback ISBN: 0-7615-0854-6 Posted to CHILE-HEADS DIGEST V4 #118 by Judy Howle <howle@ebicom.net> on Sep 10, 1997
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