1 tbsp Canola oil
1 large Yellow onion, diced
1 Red bell pepper, seeded and diced
1 large 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 cup Water
2 tbsp Tomato paste
1 tbsp Chili powder
2 tsp Dried oregano
1 1/2 tsp Ground cumin
1/2 tsp Salt
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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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