Tonight's Dinner - Corn & White Bean Chili

[Guest guest]

This was tonight's dinner. It came out pretty good. I

didn't realize when I planned to make it that it was

going to be the perfect dinner. It was chilly out by the

time we ate and I needed something to warm me up. This

was just wonderful. With a garnish of fat-free sour

cream, chopped cilantro and a dollop of salsa, it was

truly delicious.

 

2 things I did differently - I added a fresh jalapeno,

chopped and I used Mexican oregano instead of regular

oregano. I think it has more flavor.

 

* Exported from MasterCook *

 

Corn & White Bean Chili (adapted)

 

Recipe By : Low Fat & Fast Mexican, p. 93

Serving Size : 6 Preparation Time :0:00

Categories : Chiles Chilis &

Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 tbsp canola oil

1 med yellow onion -- chopped

1 jalapeno pepper -- chopped

1 red bell pepper -- seeded & diced

1 med zucchini -- diced

1 lg carrot -- diced

2 lg cloves garlic -- minced

1 28 oz can tomatoes -- undrained

1 15 oz can corn kernels -- drained

1 15 oz can white beans -- drained

2 tbsp fresh parsley -- chopped

1 tbsp mexican oregano

1 tbsp medium heat chili powder

1/2 tsp salt

1/2 tsp black pepper

 

In a large saucepan, heat the oil over medium heat. Add

the onions, bell pepper, jalapeno, zucchini, carrots and

garlic and cook, stirring, until tender, about 7 minutes.

Stir in the remaining ingredients and bring to a simmer.

Cook for 15-20 minutes over medium-low heat, stirring

occasionally.

 

Remove the chili from the heat and let stand for 5

minutes before serving. Ladle into bowls and serve with

cornbread or warm tortillas.

 

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NOTES : Original recipe called for regular oregano and

basic supermarket chili powder. I used some from a

chile-head friend of mine that was medium in heat. That

is what I put in the recipe. You can use what you have.

 

RisaG