Zesty Black Bean Chili
- 28 oz Canned Peeled Tomatoes
- 2 c Chopped Onion
- 2 tb Olive Oil
- 1/2 c Chopped Celery
- 1/2 c Chopped Carrots
- 2 tb Minced Fresh Garlic
- 1/2 c Chopped Red Bell Pepper
- 1/4 c Chili Powder
- 2 tb Tomato Paste
- 30 oz Drained Black Beans
- 1/4 c Dry Sherry
- 2 c Vegetable Stock
- 2 tb Ground Cumin
- 2 ts Crushed Oregano
- 1 ts Sugar -- Salt to Taste
- 1/4 c Chopped Fresh Cilantro
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.
Pattye's 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
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.
Pattye's 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
