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Jay’s Mondo Pablano Chili

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegetarian Beans, Main dishes, Vegetarian 4 Servings

INGREDIENTS

1 tb Balsamic vinegar
1 lg Yellow onion, diced
1 Red bell pepper, seeded and diced
1 lg Stalk celery, chopped
2 Cloves garlic, minced
2 Poblano peppers, roasted
28 oz Stewed tomatoes
15 oz Red kidney beans or black beans, drained
1 c Water
2 tb Tomato paste
1 tb Chili powder
2 ts Dried oregano
5 1/2 ts Ground cumin
1/2 ts Salt

INSTRUCTIONS

Heat balsamic vinegar in large saucepan. Add onion, bell pepper, celery and
garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in
poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook
uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside
5 to 10 minutes before serving. Ladle chili into bowls and serve with warm
cornbread if desired. Makes 4 to 6 servings. Helpful Hint: To roast a
pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of
aluminum foil. Place under broiler until pepper is completely charred.
Place blackened pepper in a small paper bag, seal and set aside 15 minutes.
Remove from bag. Peel off charred skin with fingers. Note: If poblanos are
not available, substitute Anaheim or New Mexico green chilies. In a real
pinch, canned green chilies can be used, but do not substitute fresh green
bell pepper. Variation: This richly flavored chili is excellent served over
macaroni or spaghetti. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.;
0 Chol.; 1,185mg Sod.;
12 g  Fiber. Vegan This is excerpted from Vegetarian Soup Cuisine by
Jay Solomon (Prima Publishing, 1996). (Note: original recipe used canola
oil for the balsamic vinegar.)
Recipe by: www.vegetariantimes.com, 3/97 Posted to fatfree digest V97 #029
by Terry and Kathleen Schuller <schuller@ix.netcom.com> on Mar 17, 1997

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