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Author Topic: Vegetarian Black Bean Chili  (Read 1077 times)
Hero Member
Gender: Female
Posts: 662

a cup of cappuccino a day

Vegetarian Black Bean Chili
« on: April 18, 2006, 07:03:26 PM »

Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.

1 tbsp (15 ml) vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 large carrot, chopped

1 jalapeno pepper, seeded and minced

1 sweet Ontario Greenhouse yellow pepper, chopped

3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml)

2 cans (19 oz/540 ml each) black beans, drained and rinsed

1 tbsp (15 ml) chili powder

1 tsp (5 ml) ground cumin

1 tsp (5 ml) crumbled dried rosemary

1 tsp (5 ml) salt

1 cup (250 ml) grated Ontario Greenhouse Cucumber

In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft.

Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.

Makes 4 servings - per serving 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate

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Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Gender: Female
Posts: 29

Re: Vegetarian Black Bean Chili
« Reply #1 on: April 20, 2006, 04:18:47 AM »

Hmm, I love chili, it's one of the few things I can cook - but I think I'll rather stick to the "con carne"-version  Grin

Yet, who knows, this one is probably healthier... Roll Eyes
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