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Related recipes: Beans and Grains, Eat-Drink-and Weigh Less, Garlic, High Fiber, Kid-Friendly, Low-Fat, Onions, Soups, Soups/Salads, Sweet Pepper, Tomatoes, Vegetarian
This makes a lot! Refrigerate or freeze any extra in a tightly covered container. (Freezing it in individual serving-size containers can be very convenient for future spontaneous dinners.) The chili reheats well.
Yield: 12 servings
2 Tbs extra-virgin olive oil
1 1/2 cups small-diced onion
1 cup diced bell peppers (a mix of red, yellow, and green is nice)
1/4 tsp salt (or to taste)
2 Tbs chili powder
1 Tbs minced or crushed garlic
2 tsp ground cumin
1 tsp dried oregano
1 tsp dried basil
big pinch of cayenne pepper
1 28-ounce can crushed tomatoes packed in tomato puree
1 15-ounce can diced tomatoes
1 cup vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
freshly ground black pepper
Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, peppers, and salt. Cook, stirring often, for 5 to 8 minutes, or until the onions are translucent and both the onions and peppers are beginning to soften.
Add the chili powder, garlic, cumin, oregano, basil, and cayenne; sauté until fragrant, about 1 minute.
Stir in the crushed tomatoes, diced tomatoes, and vegetable broth, and bring to a boil.
Add all the beans, and bring to a boil again. Reduce the heat, partially cover the pot, and let the chili simmer gently for 20 minutes, or as long as 1 hour. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)
Grind in some black pepper, and taste to adjust the salt. Serve hot.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
