| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups & ste, Vegetarian, Cooper |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 1/2 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 1/2 |
c |
Sweet yellow peppers; chopped |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Hot Hungarian paprika |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground cloves |
| 2 |
cn |
Stewed tomatoes; undrained |
| 1 |
cn |
Kidney beans; drained |
| 1 |
cn |
Cannellini beans; drained |
| 1 |
cn |
Black beans; drained |
| 1 |
c |
Water |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Balsamic vinegar |
| 6 |
tb |
Fresh cilantro; minced |
|
5 |
ingredients; saute 1 minute. |
INSTRUCTIONS
Coat a Dutch oven with vegetable cooking spray; add olive oil. Place over
medium-high heat until hot. Add onion and garlic; saute until onion is
tender. Add yellow pepper; saute until pepper is tender. Add cumin and next
Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce
heat, and simmer 20 minutes.
Remove from heat; stir in vinegar. Ladle chili into individual bowls. Top
each serving with 1 tablespoon cilantro.
Recipe by: Cook Healthy Cook Quick Cookbook
Posted to recipelu-digest Volume 01 Number 474 by Sewgoode
<Sewgoode@aol.com> on Jan 8, 1998
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