chipotle-black bean chili
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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