three bean vegetarian chili

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yet another version of a 3 bean chili - this one has chipotle

 

* Exported from MasterCook *

 

Three Bean Vegetarian Chili

 

Recipe By :All New Good Housekeeping Cookbook, published by Hearst Book

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dry white kidney beans (cannellini) -- soaked and drained

1 cup dry red kidney beans -- soaked and drained

1 cup dry black beans -- soaked and drained

1 teaspoon olive or vegetable oil

2 medium onions -- chopped

3 carrots -- peeled and chopped

1 stalk celery -- chopped

1 red pepper -- chopped

3 garlic cloves -- finely chopped

1 jalapeno chile pepper -- finely chopped

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1/8 teaspoon ground red pepper (cayenne)

28 ounces canned tomatoes in puree

1 chipotle chile in adobo -- finely chopped

2 teaspoons salt

1/4 teaspoon dried oregano

2 cups water

10 ounces frozen whole-kernel corn -- thawed

1/2 cup chopped fresh cilantro

 

1. In nonreactive 5-quart Dutch oven, combine white kidney, red kidney, and

black beans and enough water to cover by 2 inches; heat to boiling over high

heat. Reduce heat; cover and simmer until beans are tender, about 1 hour. Drain

beans and return to Dutch oven.

 

2. Meanwhile, in nonstick 10-inch skillet, heat oil over medium heat. Add

onions, carrots, celery, and red pepper. Cook, stirring frequently, until

carrots are tender, about 10 minutes. Stir in garlic, jalapeño, cumin,

coriander, cinnamon, and ground red pepper; cook 30 seconds. Stir in tomatoes

with their puree, chipotle Chile, salt, and oregano, breaking up tomatoes with

side of spoon. Heat to boiling; reduce heat and simmer 10 minutes, stirring

several times.

 

3. Add tomato mixture and water to beans in Dutch oven; heat to boiling over

medium-high heat. Reduce heat; cover and simmer, stirring occasionally, 15

minutes. Stir in corn and cook 5 minutes longer. Remove from heat and stir in

1/4 cup cilantro. Spoon into bowls and sprinkle with remaining 1/4 cup cilantro.

 

Each serving: About 461 calories, 25g protein, 86g carbohydrate, 4g total fat

(1g saturated), 0mg cholesterol, 1,048mg sodium.

 

Yield:

" 10 cups "

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

Per Serving (excluding unknown items): 441 Calories; 3g Fat (5.1% calories from

fat); 26g Protein; 84g Carbohydrate; 23g Dietary Fiber; trace Cholesterol; 962mg

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

Fat.

 

NOTES : Hearty and colorful, this chili gets an extra wallop of flavor from

chipotle (smoked jalapeño) chile. If you can't find chipotles, add one or two

additional fresh jalapeños with seeds for more heat. Vary the beans according to

what you have on hand. TIME: prep 25 minutes plus soaking beans; cook 1 hour 45

minutes

 

Nutr. Assoc. : 5511 3814 156 0 0 0 0 0 0 0 0 0 0 272 2470 1094 0 0 0 0 0

 

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