chipotle-black bean chili
#3879 - 03/23/03 06:31 PM
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TessLouise
Reged: 01/21/03
Posts: 540
Loc: Nashville, TN
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I know some of you can't handle spice; some, acidic foods like tomatoes; some, beans; but for the rest of you, here's a great chili. My boyfriend said this was the best vegetarian chili he had ever eaten. Serve it with lots of cornbread to balance the spiciness. (I made Jiffy-mix cornbread with soy milk and 2 egg whites.)
Chipotle-Black Bean Chili
1 teaspoon olive oil 1/4 cup chopped onion (about 1/4 small) 3 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon minced canned chipotle pepper (1/2 chipotle) 1 15-ounce can black beans, drained 1 14 1/2-ounce can stewed whole tomatoes, undrained and chopped 1/2 4 1/2-ounce can chopped mild green chiles, drained
1. Heat the oil over medium heat in a large saucepan or nonstick skillet. Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil. 2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into bowls and enjoy. Serves 2. --adapted from _Student's Vegetarian Cookbook_
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Tess - I just love Mexican food. Thanks. I'm going to try it.
Sharon
-------------------- Sharon
"Anything Chocolate"...that is all!
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Oh YUM..... this sounds great!! And now that fall is here....it is time to think of those dinners to warm us up instead of sitting on the deck in the sun
Jiffy corn bread too..... what a score meal!!
Thanks TessLouise!
-------------------- www.facebook.com/shell.marr
www.myspace.com/shellmarr
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