Chili for Jamie #2 of 3

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* Exported from MasterCook *

 

White Bean Chili

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Karen Cook

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive or vegetable oil

2 cups chopped mixed peppers (green -- yellow, orange,

and/or red)

2 medium onions -- (2 cups) chopped

2 teaspoons finely chopped fresh garlic

2 cans vegetable broth -- (14 1/2-ounce)

1 can butter beans -- (15 1/2-ounce)

rinsed, drained

1 can black-eyed peas -- (15-ounce) rinsed,

drained

1 can garbanzo beans -- (15-ounce) rinsed,

drained

1 can navy beans -- (15-ounce) rinsed,

drained

1 can chopped green chiles -- (4-ounce)

1 small chopped jalapeno pepper -- (1 tablespoon)

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1 teaspoon paprika

1/8 teaspoon ground red pepper -- (1/8 to 1/4)

1 cup sour cream (Regular -- Light or No.Fat)

Chopped fresh cilantro -- if desired

 

In Dutch oven heat oil; add peppers, onions and garlic. Cook over medium heat,

stirring occasionally, until softened (5 to 7 minutes). Add all remaining

ingredients except sour cream and cilantro. Continue cooking until mixture comes

to a full boil (10 to 12 minutes).

 

Cover; reduce heat to medium-low. Cook, stirring occasionally, until mixture is

slightly thickened (45 to 50 minutes). Remove from heat. Stir in sour cream;

sprinkle with cilantro.

 

Yield: 10 servings

 

Posted by Karen Cook

 

 

 

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Per serving: 3104 Calories (kcal); 30g Total Fat; (8% calories from fat); 186g

Protein; 549g Carbohydrate; 5mg Cholesterol; 3590mg Sodium

Food Exchanges: 34 1/2 Grain(Starch); 10 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other

 

 

* Exported from MasterCook *

 

White Bean Chili

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Grains And Beans Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound White beans (like great

Northerns)

2 large Onions -- diced

2 tablespoons Ground cumin

1 tablespoon Chili powder

1 teaspoon Poultry seasoning

2 To 4 oz cans diced green

Chiles

1 8 oz can salsa verde

(optional)

7 cups " chicken-like " or veggie

Stock

2 Bay leaves

1/2 pound Tomatillos -- cleaned &

Quartered

1 cup Fresh cilantro -- coarsely

Chopped

1 each Salt and pepper to taste

2 tablespoons Fresh lime juice

1 cup Chopped green onions

1 each Optional - ff sour cream

 

Soak beans overnight or use quick soak method (bring beans and water to cover by

1 " to a boil for 5 min. Turn off heat and cover. Let sit 1 hour, then proceed).

Pour off soaking water and cover beans with fresh water and bring to full boil.

Lower heat and simmer. While beans simmer, in a large soup kettle or dutch oven,

saute onions using your favorite ff method (I use a little stock), when

translucent, add cumin, chili pd, poultry seasoning, green chiles and salsa

verde. Saute for 5 minutes, adding a little stock if it begins to stick. Then

add the rest of the stock, bay leaves, tomatillos and 3/4 c cilantro. Bring to a

boil and simmer uncovered while beans continue to cook. When beans are just

tender (1-2 hours) add them to the soup pot and simmer everything together for

another 1/2 hour.

Season with salt and pepper to taste. Just before serving, add the rest of the

cilantro and the lime juice, stir to blend. Ladle into big bowls and top with

green onions and an optional dollop of ff sour cream.

 

Posted by MAYFLIES to the Fatfree Digest [Volume 16 Issue 27] Mar.

31, 1995.

 

Individual recipes copyrighted by originator. FATFREE Recipe collections

copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9

using MMCONV. Archived through kindness of Karen Mintzias, km.

 

1.80á

 

 

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Per serving: 272 Calories (kcal); 7g Total Fat; (19% calories from fat); 10g

Protein; 53g Carbohydrate; 0mg Cholesterol; 130mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0

Other