Chunky Vegetable Chili

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xpost Does anyone know what Thai seasoning is?

 

* Exported from MasterCook *

 

Chunky Vegetable Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipes

Freezer Meatless

 

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups water

2/3 cup barley -- quick cooking

1 eggplant -- peeled and diced

1/2 large red pepper -- chopped

1/2 large green pepper -- chopped

1 medium onion -- chopped

3 cloves garlic -- minced

1 14.5 oz can diced tomatoes

1 14.5 oz can black beans -- rinsed and drained

1/2 teaspoon ancho chili powder

1/2 teaspoon Thai seasoning

2 c. fresh spinach -- chopped

 

Boil the water in a large, deep skillet. Stir in barley. Cover and reduce the

heat. Simmer for about 10 minutes or until the barley is tender.

Add the eggplant, chopped pepper, onion and garlic. Mix thoroughly, cover and

cook over medium heat until the eggplant is softened and the other veggies

are tender -- about 20 minutes -- removing the cover to stir frequently.

 

Add the tomatoes, black beans and seasonings to the skillet. Mix to combine

and cook an additional 5 minutes. Add the spinach, mix and cook for 2-3

minutes or until the spinach is wilted, but not fully cooked.

 

Yields: 8-10 servings

 

Description:

" This recipe makes a lot of chili, but don't worry. It's even better

the second day and freezes very well. "

Source:

" http://seasoned.com/ "

S(Formatted by Whome40 Apr 2000):

" "

 

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Per serving: 268 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g

Protein; 52g Carbohydrate; 0mg Cholesterol; 19mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0