September 24, 2004
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Title: Vegetarian 3-bean chili
Categories: Soups, Main dish
Yield: 8 servings
2 T Olive oil
1/2 c Carrots, sliced
2 c Onions, chopped
1 t Basil leaves
1 c corn(frozen,fresh)
1/2 c Celery, slcied
1/4 t Ground black pepper
1/2 c Green pepper, chopped
2 ea Jalapeno peppers, mince
1 T Chili powder
1 T Ground cumin
1 t Oregano leaves
1/4 t Garlic powder
1/2 t Salt
1/8 t Cayenne pepper
1 ea 15 oz can kidney beans,drain
1 ea 16 oz can black beans, drain
1 ea 15 oz can pinto beans, drain
2 ea 28 oz cans italian-style Plum tomatoes
1 T Lemon juice
Grated monetery jack cheese
sliced green onions
Heat oil; add onions, celery, carrots and green peppers. Saute 5 minutes.
Add zucchini; saute 5 minutes. Add jalapeno peppers, tomatoes, chili
powder, cumin, oregano, basil, salt, pepper, garlic and cayenne; mix well,
breaking up tomatoes. Cook for 30 minutes, stirring occasionally. Add
kidney beans, black beans and pinto beans; simmer for 15 minutes. Stir in
lemon juice before serving. Top each serving with grated cheese and
onions.
Note: It will taste better if you simmer it for about an hour.
Just an FYI.
Posted by: Physics Geek at
02:55 AM
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Posted by: Bob at September 24, 2004 03:03 PM (/nofi)
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