Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 White Bean ChiliAn excellent source of Vitamin A, Vitamin C, Thiamin, Folate and Iron. A good source of Niacin. 1 tbspcanola oil15 mL2stalks celery, finely chopped22medium onions, diced22cloves garlic, minced22medium carrots, diced21red pepper, finely chopped11zucchini, finely chopped12cans (28 oz) diced tomatoes21can (5 1/2 oz) tomato paste12 tbspchili powder25 mL1 tspground cumin5 mL1 tspsalt5 mL1/2 tspground pepper2 mL1/4 tspcayenne pepper (optional)1 mL4 cupscanned northern white beans1 L1 cupfrozen corn niblets or canned 250 mL light sour cream (optional) In a Dutch oven or large pot, heat oil. Add celery, onion, garlic, carrots, red pepper and zucchini; sauté over medium heat about 7 to 8 minutes or until vegetables are tender. Add tomatoes, tomato paste, chili powder, cumin, salt, pepper and cayenne; stir to combine. Add white pea beans and corn; bring mixture to a boil, reduce heat, and simmer over medium-low heat 30 to 45 or until thickened. Spoon into individual serving bowls and top with a dollop of sour cream. Serves 6-8 " A smile is a curve that sets all things straight. " Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.