CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Vegan |
Chili, Xport |
5 |
Servings |
INGREDIENTS
1 |
tb |
Canola oil |
1 |
lg |
Yellow onion, diced |
1 |
|
Red bell pepper, seeded and diced |
1 |
lg |
Celery stalk, chopped |
2 |
|
Cloves garlic, minced |
2 |
|
Poblano peppers, roasted (2-3) |
28 |
oz |
Stewed tomatoes, canned |
15 |
oz |
Cooked red kidney beans, or black beans, drained |
1 |
c |
Water |
2 |
tb |
Tomato paste |
1 |
tb |
Chili powder |
2 |
ts |
Dried oregano |
1 1/2 |
ts |
Ground cumin |
1/2 |
ts |
Salt |
INSTRUCTIONS
Heat oil 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. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.;
0 Chol.; 1,185mg Sod.; 12g Fiber. Vegan (19.4% cff)
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.
PANTRY: 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.
On-Line at http://www.vegetariantimes.com/
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