Veg Chili Cookbook--Mediterranean Chili with Roasted Pepper Coulis

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Mediterranean Chili with Red Pepper Coulis

 

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 1/2 tablespoons olive oil

1 large onion -- chopped

2 pounds zucchini -- chopped coarse

3 cloves garlic -- minced fine

1 6 oz can tomato paste

4 tablespoons chili powder

1 teaspoon dried oregano

2 cups diced tomatoes -- fresh or canned

2 cups water

3 cups cooked chickpeas

1/2 cup ripe olives

1 tablespoon capers -- rinsed & chopped

salt to taste

1 4 oz jar roasted red peppers

 

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

and garlic; cover, and cook until the onions are softened, about 5 minutes. Add

the tomato paste, chili powder, oregano, tomatoes, and water. Bring to a boil,

lower the heat, and simmer, uncovered, for 20 minutes. Add the chickpeas,

olives, capers, and salt. Simmer 15 minutes longer or until the flavors are

well blended, adding more water if necessary.

 

Meanwhile, drain the roasted red peppers, reserving 1 tablespoon of the oil.

Cut the peppers into large pieces and place in a food processor or blender along

with the reserved oil. Puree until smooth, adding salt and pepper to taste.

Transfer coulis to a small bowl. To serve, drizzle 1 tablespoon or more of the

coulis over each portion of the chili.

 

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 264 Calories; 8g Fat (25.6% calories from

fat); 12g Protein; 42g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 405mg

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

Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve this chili over pasta accompanied by garlic bread to

further complement the Mediterranean flavors.

 

 

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