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BLACK BEAN CHILI (with TVP variation)

                   *  Exported from  MasterCook II  *


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           apple juice
   2      cups          onion -- chopped
     1/2  cup           carrots -- chopped
     1/2  cup           celery -- chopped
   3      cloves        garlic -- minced
   2      teaspoons     cumin
   4      teaspoons     chili powder (or to taste)
   4      cups             canned black beans, drained
                                (or 2 cups black beans and
                                     2 cups rehydrated TVP)
   2      cups            vegetable broth
   2      teaspoons     honey or sugar
     1/4  cup              green chili peppers (mild) -- chopped
                                  (or less jalapenos if want hot)
  16      ounces         canned plum tomatoes -- chopped
     1/2  cup              plain yogurt (non-fat)

In a large dutch oven over medium high heat, bring the apple juice to a boil.
 Add onions, saute, stirring 2 minutes.  Add celery, carrots, garlic, cumin,
and chili powder to taste; saute, stirring 3 minutes.

Add black beans (or beans/tvp), honey or sugar, chilies, and tomatoes.
 Increase heat to high; cover pot and bring chili to boil.  Reduce heat,
simmer, covered for 20 minutes, stirring occasionally.  Adjust heat so chili
is cooking rapidly, but not scorching.

Adjust seasonings, adding remaining chili powder if desired.  Dish into bowls
and serve with a dollop of yogurt.  Serves 4-6

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NOTES : To make thicker chili, take one cup of cooked chili out and blend or
puree, add back in and serve.

Scott in California