| 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
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”