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Cajun Veggie Chili <T>

Sure is good to have the list back up and to rejoin all of you!

This was in the Feb 23, Parade Magazine, reproduced here with a 
slight alteration to remove olive oil used for sauteing. It's very 


2 or 2 Tbsp sauteing liquid
1 large onion peeled and cut in 1/4-inch dice
1 green bell pepper, cored, seeded, and cut in 1/4-inch dice
1 red bell pepper, cored, seeded, and cut in 1/4-inch dice
1 Tbsp minced garlic
2.5 Tbsp chili powder
1 Tbsp ground cumin
1 can (28 oz) peeled plum tomatoes, lightly crushed (with juices)
2 tsp dried thyme
2 cans (15.5 oz) black-eyed peas or black beans
1 cup cooked corn kernels
1 large bunch fresh spinach (stems removed), well washed and coarsely 
Salt and freshly ground black pepper, to taste
2 Tbsp fresh lemon juice
Cooked rice, for serving
1/2 cup FF plain yogurt
4 scallions (with 3 inches of green left on), thinly sliced on the 

1. Place the sauteing liquid, onion, and peppers in a large heavy pot 
over low heat. Cook, stirring occasionally, for 10 to 12 minutes or 
until the vegetables are very soft. Add garlic; cook 2 minutes 
longer. Add chili powder and cumin; cook, stirring, for 1 minute.
2. Add the tomatoes and thyme; simmer over medium heat for 10 
minutes. Add the black-eyed peas and corn; cook stirring 
occasionally, for 10 minutes longer.
3. Remove from the heat. Add the spinach and stir until it is well 
combined and wilted. Season generously with salt and pepper and stir 
in the lemon juice.  Serve over rice, garnished with a dollop of 
yogurt and sprinkled with scallions.

Serves 6.


Bob Simmons
Houston, TX