Veg Chili Cookbook--Chili Verde

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Chili Verde

 

Recipe By :The Vegetarian Chili Cookbook, Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Chili Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

1 large green bell pepper -- chopped

1 pound green tomatoes -- chopped

1 pound tomatillos -- husked & chopped

1 teaspoon dried oregano -- preferably Mexican

3/4 teaspoon ground cumin

1 teaspoon sugar

salt & freshly ground pepper to taste

1 1/2 cups water

3 cups Great Northern beans -- or other white beans

2 4 oz cans diced green chiles -- drained

1/4 cup chopped parsley -- for garnish

1/4 cup chopped cilantro -- for garnish

 

Heat the oil in a large chili pot over medium heat. Add the onion, garlic, bell

pepper, and tomatoes. Cover and cook until the vegetables begin to soften,

about 5 minutes. Add the tomatillos, oregano, cumin, sugar, and salt & pepper.

Lower the heat, add the water, and simmer, stirring often, until the mixture is

thickened and the vegetables are tender, about 25 minutes. Add the beans and

chiles and simmer 10 minutes longer or until heated through, adding more water

if the chili becomes too dry. Garnish your servings with the chopped parsley

and cilantro.

 

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 404 Calories; 4g Fat (9.4% calories from

fat); 22g Protein; 72g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 79mg

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

Other Carbohydrates.

 

 

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