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cajun-veggie-chili recipe

Date: Fri, 28 Feb 1997 13:09:16 -0600
 From: "Bob Simmons" (bsimmons@compassnet.com)
 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.
 kwlacto lacto