Veg Chili Cookbook--Black Bean Chili with Cilantro Pesto

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* Exported from MasterCook *

 

Black Bean Chili with Cilantro Pesto

 

Recipe By :The Vegetarian Chili Cookbook, Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Chili Cookbook

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 large onion -- chopped

1/2 cup chopped celery

2 cloves garlic -- minced

1 6 oz can tomato paste

1 16 oz can whole tomatoes -- chopped

3 tablespoons chili powder

1 teaspoon ground cumin

2 cups water

salt & freshly ground pepper to taste

2 tablespoons lemon juice

4 cups cooked black beans

1/2 cup Cilantro Pesto

 

Heat the oil in a large chili pot over medium heat. Add the onion, celery, and

garlic, cover, and cook until softened, about 5 minutes. Add the tomato paste,

tomatoes, chili powder, cumin, water, and salt & pepper. Lower the heat, and

simmer 30 minutes. Add the lemon juice, black beans, and more water if needed.

Simmer 15 minutes longer or until desired consistency is reached. Just before

serving, swirl the cilantro pesto into each bowl.

 

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 317 Calories; 12g Fat (32.3% calories

from fat); 15g Protein; 42g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

403mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2

Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Cilantro Pesto

 

Recipe By :The Vegetarian Chili Cookbook, Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Chili Cookbook

 

Amount Measure Ingredient -- Preparation Method

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

1 cup packed cilantro leaves

1/2 cup almonds

3 large cloves garlic

1/4 cup grated Parmesan cheese -- (or soy Parmesan)

1/4 cup olive oil

1/2 teaspoon salt

 

Combine the cilantro, almonds, and garlic in a food processor and puree until

smooth. Add the Parmesan, oil, and salt, and puree to a smooth paste.

 

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

Yield:

" 1 cup "

 

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

 

Per Serving (excluding unknown items): 1004 Calories; 97g Fat (83.9% calories

from fat); 23g Protein; 19g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol;

1456mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 17 1/2

Fat.

 

 

Nutr. Assoc. : 26544 0 0 0 0 0