White Herb Chili Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Dried great Northern beans, soaked overnight
1 tbsp: Olive oil,
2 each: Onions, chopped
2 cup: Coarsely chopped zucchini,
1 cup: Chopped carrots,
1 cup: Chopped fennel,
2 tbsp: Chopped canned green chili peppers, wear plastic gloves when handling
1 cup: Chopped celery,
4 cup: Low-sodium vegetable stock,
1/2 cup: Chopped flat-leaf parsley,
2 tbsp: Chopped fresh thyme,
1 tbsp: Ground cumin,
2 tsp: Low-sodium soy sauce,
1/4 tsp: Ground red pepper,
1 cup: Drained canned corn,
Directions:
Drain the beans and plce them in a 2-quart saucepan. Cover with cold
water. Bring to a boil over medium-high heat, then reduce to medium.
Simmer for 1-1/2 to 2 hours, or until the beans are tender. Drain
and set aside.
In a crock pot, warm oil with medium heat. Add the onions, zucchini,
carrots, fennel and celery. Cook, stirring frequently, for 4 to 5
minutes, or until tender. Stir in the beans and chili peppers; cook
for 1 minute.
Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper;
bring to a boil. Simmer for 1 hour. With the back of a wooden
spoon, mash about 1 cup of the beans into a paste. Stir int the
corn. Simmer for 30 minutes, or until the chili thickens.
Per serving: : 284 calories, 6.5g fat (19% of calories), 10.3g dietary
fiber, 0mg cholesterol.
Recipe adapted from NEW VEGETARIAN CUISINE (Rodale Books), as seen in
the Beano Bulletin, Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95
Source from luhu.jp
water. Bring to a boil over medium-high heat, then reduce to medium.
Simmer for 1-1/2 to 2 hours, or until the beans are tender. Drain
and set aside.
In a crock pot, warm oil with medium heat. Add the onions, zucchini,
carrots, fennel and celery. Cook, stirring frequently, for 4 to 5
minutes, or until tender. Stir in the beans and chili peppers; cook
for 1 minute.
Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper;
bring to a boil. Simmer for 1 hour. With the back of a wooden
spoon, mash about 1 cup of the beans into a paste. Stir int the
corn. Simmer for 30 minutes, or until the chili thickens.
Per serving: : 284 calories, 6.5g fat (19% of calories), 10.3g dietary
fiber, 0mg cholesterol.
Recipe adapted from NEW VEGETARIAN CUISINE (Rodale Books), as seen in
the Beano Bulletin, Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95
Source from luhu.jp