cafe brenda black bean veg chili

[Guest guest]

Jamie, here's a chili that doesn't use tomatoes.

 

The Sterns liked it enough to put in their book but the reviewers thought it

boring without the tomatoes... so we should try this and see.

 

 

* Exported from MasterCook *

 

Cafe Brenda Black Bean Vegetable Chili

 

Recipe By :Brenda Langton for Cafe Brenda, Minneapolis

Serving Size : 10 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups dried black beans

1 large onion -- chopped

2 tablespoons olive oil

4 garlic cloves -- minced

2 large carrots -- diced

2 celery ribs -- chopped

1 red bell pepper -- seeded and chopped

2 jalapeno peppers (2-3) -- seeded and minced

1 tablespoon minced fresh marjoram

or 1 teaspoon dried

1 tablespoon minced fresh oregano

or 1 teaspoon dried Mexican

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon crushed coriander seeds

1 1/2 teaspoons salt

1/2 lemon -- juiced

1 ounce unsweetened chocolate

1 cup raw pumpkin seeds

soy sauce

sour cream -- optional

1 1/2 cups grated Cheddar cheese -- optional

 

Pick over the black beans, then soak them in 8 cups of water for 6 to 8 hours.

Drain them and cook in 8 cups of water until tender, about 1 hour. Drain,

reserving all the cooking liquid.

 

In a large skillet, saute the onion in the oil until soft. Add the garlic,

carrots, and celery; saute 3 minutes. Add the bell pepper and jalapeno peppers;

saute 3 to 5 minutes longer.

 

Combine the sauteed vegetables and cooked beans in a large pot. Add the herbs,

spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of the

reserved cooking liquid or as needed to keep the chili loose. Simmer 30 minutes,

stirring occasionally.

 

As the chili simmers, place the pumpkin seeds in a saute pan over medium-high

heat. Dry-toast them, stirring and tossing until the seeds glisten and begin to

brown. Sprinkle a few drops of soy sauce on them and allow them to cool.

 

Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream and/or

grated cheese, if desired.

 

Serves 8 to 10.

 

THREE REVIEWS - each missed tomatoes.

http://www.epicurious.com/e_eating/e04_superbowl/nation/nation.html

 

Description:

" Reviews are so so "

Source:

" Chili Nation 1999 Jane and Michael Stern "

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

 

Per Serving (excluding unknown items): 371 Calories; 17g Fat (40.1% calories

from fat); 19g Protein; 39g Carbohydrate; 10g Dietary Fiber; 18mg Cholesterol;

452mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

NOTES : " From the lunch menu, this bean stew is served with a slab of rough-hewn

corn bread on the side. Wild rice is a good Minnesota companion for this dish,

too. Whatever else you serve, do not neglect the roasted pumpkin seeds to

sprinkle on top: Their toasty crunch is addictive. As for the cheese and sour

cream garnishes, we suggest them only for those who simply can't tolerate a

chili as low in fat as this one is without them. "

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20103 875 0 0 0 0 0 0 414 0 0 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/

[Guest guest]

Hi!

 

I'm going to cook this this week.. Maybe for valentine's day! I'll let you

all know how it comes out

 

 

PatH [kitpath]

Tuesday, January 15, 2002 4:37 PM

Veg-Recipes

cafe brenda black bean veg chili

 

 

Jamie, here's a chili that doesn't use tomatoes.

 

The Sterns liked it enough to put in their book but the reviewers thought it

boring without the tomatoes... so we should try this and see.

 

 

* Exported from MasterCook *

 

Cafe Brenda Black Bean Vegetable Chili

 

Recipe By :Brenda Langton for Cafe Brenda, Minneapolis

Serving Size : 10 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups dried black beans

1 large onion -- chopped

2 tablespoons olive oil

4 garlic cloves -- minced

2 large carrots -- diced

2 celery ribs -- chopped

1 red bell pepper -- seeded and chopped

2 jalapeno peppers (2-3) -- seeded and minced

1 tablespoon minced fresh marjoram

or 1 teaspoon dried

1 tablespoon minced fresh oregano

or 1 teaspoon dried Mexican

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon crushed coriander seeds

1 1/2 teaspoons salt

1/2 lemon -- juiced

1 ounce unsweetened chocolate

1 cup raw pumpkin seeds

soy sauce

sour cream -- optional

1 1/2 cups grated Cheddar cheese -- optional

 

Pick over the black beans, then soak them in 8 cups of water for 6 to 8

hours. Drain them and cook in 8 cups of water until tender, about 1 hour.

Drain, reserving all the cooking liquid.

 

In a large skillet, saute the onion in the oil until soft. Add the garlic,

carrots, and celery; saute 3 minutes. Add the bell pepper and jalapeno

peppers; saute 3 to 5 minutes longer.

 

Combine the sauteed vegetables and cooked beans in a large pot. Add the

herbs, spices, salt, lemon juice, and chocolate. Pour in about 1 1/2 cups of

the reserved cooking liquid or as needed to keep the chili loose. Simmer 30

minutes, stirring occasionally.

 

As the chili simmers, place the pumpkin seeds in a saute pan over

medium-high heat. Dry-toast them, stirring and tossing until the seeds

glisten and begin to brown. Sprinkle a few drops of soy sauce on them and

allow them to cool.

 

Serve in bowls with the pumpkin seeds sprinkled on top. Add sour cream

and/or grated cheese, if desired.

 

Serves 8 to 10.

 

THREE REVIEWS - each missed tomatoes.

http://www.epicurious.com/e_eating/e04_superbowl/nation/nation.html

 

Description:

" Reviews are so so "

Source:

" Chili Nation 1999 Jane and Michael Stern "

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

 

Per Serving (excluding unknown items): 371 Calories; 17g Fat (40.1% calories

from fat); 19g Protein; 39g Carbohydrate; 10g Dietary Fiber; 18mg

Cholesterol; 452mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat;

1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : " From the lunch menu, this bean stew is served with a slab of

rough-hewn corn bread on the side. Wild rice is a good Minnesota companion

for this dish, too. Whatever else you serve, do not neglect the roasted

pumpkin seeds to sprinkle on top: Their toasty crunch is addictive. As for

the cheese and sour cream garnishes, we suggest them only for those who

simply can't tolerate a chili as low in fat as this one is without them. "

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20103 875 0 0 0 0 0 0 414 0 0 0 0 0 0 0

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/

 

 

 

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