Veg Chili Cookbook--Tequila Sundown Chili

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* Exported from MasterCook *

 

Tequila Sundown Chili

 

Recipe By :The Vegetarian Chili Cookbook, Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Chili Nuevo

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 cups chopped onion

2 cloves garlic -- minced

2 tablespoons chili powder -- commercial or homemade

1 teaspoon ground coriander

2 cups diced tomatoes -- fresh or canned

1/4 cup tomato paste

1/4 cup tequila

2 tablespoons lime juice

1/4 cup orange juice

1 cup water

2 teaspoons dried savory

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon sugar

4 cups cooked pinto beans

 

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

powder, and coriander. Cover, and cook until softened, about 5 minutes. Stir

in the tomatoes, tomato paste, tequila, lime juice, orange juice, water, savory,

salt, pepper, and sugar. Bring to a boil, lower the heat, and simmer 15

minutes, stirring occasionally. Add the pinto beans and simmer 30 minutes

longer or until desired consistency is reached.

 

Description:

" Tequila and lime deliver a pungent kick and orange juice adds a

subtle sweetness to this party chili. "

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 285 Calories; 6g Fat (19.3% calories from

fat); 11g Protein; 45g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 478mg

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

0 Other Carbohydrates.

 

Serving Ideas : Serve with your favorite toppings and side dishes along with a

pitcher of tequila sunrises or maybe some cold beer served in glasses rimmed

with lime juice and sea salt.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1136