Spicy Four-bean Chili

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* Exported from MasterCook *

 

Spicy Four-bean Chili

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 ounces black beans

4 ounces kidney beans

4 ounces pinto beans

4 ounces brown lentils

1 teaspoon cumin seed

1 teaspoon coriander seed

2 carrots -- diced

1 red bell pepper -- sliced

3 stalks celery -- sliced

8 ounces mushrooms -- diced

2 red onions -- chopped

8 cloves garlic -- minced

4 ounces tomato paste

14 ounces chopped tomatoes

4 fresh chile peppers

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 teaspoon black pepper

1 tablespoon sesame oil

2 pints vegetable broth

 

Soak dry beans in water overnight (lentils do not need to be soaked). Discard

water and cook beans in fresh water until soft, around 2 hours. Heat sesame oil

and lightly cook onion and garlic. Add the cumin and coriander seed, and cook

on low heat until the seeds begin to pop open. Mix in the vegetables, tomato

paste, chopped tomatoes, lentils, and beans with chiles and spices. Bring the

mixture to a boil, then simmer on very low heat for 1 hour or longer. Add more

vegetable stock if necessary and season to taste.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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Per Serving (excluding unknown items): 410 Calories; 6g Fat (13.6% calories from

fat); 20g Protein; 72g Carbohydrate; 19g Dietary Fiber; 2mg Cholesterol; 1290mg

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

 

 

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