Smoky Chipotle Chile Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
2 tsp: -Red chili powder,
1: Green pepper, chopped
2 cup: Water,
2: Celery stalks, chopped
2: Bay leaves,
2 large: Garlic cloves, minced
2 tsp: Mexican oregano,
30 ounce: Canned pinto or black beans,
1 tsp: Ground cumin,
-- drained,
1 tsp: Salt,
28 ounce: Whole, peeled tomatoes
2 tsp: Tamari,
16 ounce: Tomato sauce,
2 tsp: Honey,
4: Canned chipotle chilies,
3/4 cup: Cracked wheat or bulghur,
-- drained, stemmed & pureed
1 cup: Frozen corn,
-OR-,
Directions:
In a large, nonstick pot lightly coated with oil, saute onion, green
pepper, celery and garlic until tender.
Add beans, tomatoes, tomato sauce, water and seasonings. Bring to a
boil and stir in bulghur and corn. Reduce heat and simmer 20 to 30
minutes.
Calories per serving: 314 Grams of fat: 1 % fat calories: 3
Cholesterol: 0 mg Grams of fiber: 17.2
Source: Delicious! magazine -- October 1994 Typed for you by Karen
Mintzias Submitted By KAREN MINTZIAS On 10-20-94
Source from luhu.jp
pepper, celery and garlic until tender.
Add beans, tomatoes, tomato sauce, water and seasonings. Bring to a
boil and stir in bulghur and corn. Reduce heat and simmer 20 to 30
minutes.
Calories per serving: 314 Grams of fat: 1 % fat calories: 3
Cholesterol: 0 mg Grams of fiber: 17.2
Source: Delicious! magazine -- October 1994 Typed for you by Karen
Mintzias Submitted By KAREN MINTZIAS On 10-20-94
Source from luhu.jp