Chili for Jamie # 3 of 3

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* Exported from MasterCook *

 

White Chili

 

Recipe By :Minneapolis Star and Tribune, 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper

2 teaspoons extra-virgin olive oil

3 cloves garlic -- minced

1 red onion -- minced

Generous pinch of cumin

2 cups vegetable broth -- divided

8 ounces tempeh -- cut into 1-in.

-- cubes

3 tablespoons minced fresh ginger root

3 cups button mushrooms -- thinly sliced

2 cups cooked navy beans

Soy sauce

Brown rice -- for serving

 

Roast a red pepper over an open flame or under a broiler until the skin blisters

and turns black. Place in a paper bag for 15 minutes until the skin can be

rubbed off. Peel, seed and dice the pepper.

 

In soup pot over medium heat, heat olive oil. Add garlic, onion, diced and

roasted bell pepper, and cumin. Cook, stirring, until ingredients soften, 3 to

4 minutes.

 

Add 1 cup broth and tempeh; simmer 10 minutes. Stir in ginger root, mushrooms,

navy beans and remaining broth. Season with soy sauce. Cover pot, reduce heat

to low, simmer for 15 to 20 minutes. Serve over brown rice.

 

 

 

 

 

 

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Per serving: 382 Calories (kcal); 9g Total Fat; (20% calories from fat); 23g

Protein; 55g Carbohydrate; 1mg Cholesterol; 822mg Sodium

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

Other Carbohydrates

 

NOTES : This navy bean chili is a good example of how easy it is to prepare a

flavorful, unassuming recipe that fits into a macrobiotic diet. The chili is

made with tempeh, a high-protein soybean product that has a soft texture and a

nutty flavor.

 

 

* Exported from MasterCook *

 

White-Bean Chili with Five Spices

 

Recipe By :

Serving Size : 4 Preparation Time :0:20

Categories : Main Course Stew

 

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup vegetable stock

1 medium onion -- minced

1 large clove garlic -- minced

1/4 cup drained canned green chilies -- coarsely chopped

3/4 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

Salt

2 16-ounce cans white kidney beans (cannellini beans) -- undrained

 

TO COOK AND SERVE: Bring stock to boil in a large skillet. Add next 8

ingredients plus 1/2 teaspoon salt; cover and simmer to blend flavors, about 10

minutes. Add kidney beans; simmer until heated through, about 3 minutes. Serve

immediately.

 

Description:

" A quintet of spices seasons this hearty yet low-fat, cholesterol-free

chili. "

Cuisine:

" American "

Source:

" Cook's Magazine April 1990 "

Ratings : Cholesterol Rating 2 Complete Meal 3

Cost 0 Depth 5

Difficulty 0 Fanciness 2

Fat Content 0 Good For Crowds 10

Intensity 7 Intricacy 0

Kid Appeal 8 Looks 3

Portability 5 Richness 7

Serving Temperature 7 Spicy Hotness 7

Tartness 0

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Per serving: 365 Calories (kcal); 2g Total Fat; (4% calories from fat); 24g

Protein; 66g Carbohydrate; trace Cholesterol; 321mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Depending upon product labeling, white kidney beans can also be called

cannellini beans