Zesty Black Bean Chili Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
28 ounce: Canned Peeled Tomatoes,
2 cup: Chopped Onion,
2 tbsp: Olive Oil,
1/2 cup: Chopped Celery,
1/2 cup: Chopped Carrots,
2 tbsp: Minced Fresh Garlic,
1/2 cup: Chopped Red Bell Pepper,
1/4 cup: Chili Powder,
2 tbsp: Tomato Paste,
30 ounce: Drained Black Beans,
1/4 cup: Dry Sherry,
2 cup: Vegetable Stock,
2 tbsp: Ground Cumin,
2 tsp: Crushed Oregano,
1 tsp: Sugar, Salt to Taste
1/4 cup: Chopped Fresh Cilantro,
Directions:
Coarsely chop tomatoes and set them aside along, reserving their liquid.
In a large, heavy pot over medium-high heat, cook onions in oil until soft,
about 5 minutes.
Add celery, carrots, garlic, and bell pepper; saute 5 minutes longer or
until vegetables are soft.
Add chili powder and cook an additional 2-3 minutes. Add tomato paste,
beans, sherry, stock, tomatoes with reserved liquid, cumin, and oregano.
Bring mixture to a boil. Lower heat and simmer, covered, for 1 hour.
Adjust seasoning with sugar and salt. Stir in cilantro and cook 10 minutes
more, uncovered.
Pattyes notes: We had this for dinner tonight and my entire family
(including a 5 year old and a 7 year old plus an 8 year old friend)
declared it the best dinner ever. I served it over brown rice with some
wheat berry bread.
Source: "Gourmet Grains, Beans, & Rice" Posted on GEnie Food & Wine RT Jul
20, 1993 by PATTYE Nutritional Information per serving: xx calories, xx
gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg
chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005, Internet sylvia.steiger@lunatic.com
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
In a large, heavy pot over medium-high heat, cook onions in oil until soft,
about 5 minutes.
Add celery, carrots, garlic, and bell pepper; saute 5 minutes longer or
until vegetables are soft.
Add chili powder and cook an additional 2-3 minutes. Add tomato paste,
beans, sherry, stock, tomatoes with reserved liquid, cumin, and oregano.
Bring mixture to a boil. Lower heat and simmer, covered, for 1 hour.
Adjust seasoning with sugar and salt. Stir in cilantro and cook 10 minutes
more, uncovered.
Pattyes notes: We had this for dinner tonight and my entire family
(including a 5 year old and a 7 year old plus an 8 year old friend)
declared it the best dinner ever. I served it over brown rice with some
wheat berry bread.
Source: "Gourmet Grains, Beans, & Rice" Posted on GEnie Food & Wine RT Jul
20, 1993 by PATTYE Nutritional Information per serving: xx calories, xx
gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg
chol, xx mg sodium, x g dietary fiber MM by MMCONV and Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005, Internet sylvia.steiger@lunatic.com
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp