Three-Bean Vegetarian Chili (Vegan)

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Three-Bean Vegetarian Chili (Vegan)

 

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Amount Measure Ingredient -- Preparation Method

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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 jalapeño chile -- finely chopped

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1/8 teaspoon ground red pepper (cayenne)

1 can tomatoes in puree -- (28 oz.)

1 chipotle chile in adobo -- finely chopped

2 teaspoons salt

1/4 teaspoon dried oregano

2 cups water

1 package -- (10 oz.)

frozen whole-kernel corn -- thawed

1/2 cup chopped fresh cilantro

 

Makes about 10 cups or 6 main-dish servings.

Prep: 25 minutes plus soaking beans

Cook: 1 hour 45 minutes

 

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.

 

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.

 

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.

 

 

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Per Serving (excluding unknown items): 253 Calories; 2g Fat (7.8% calories

from fat); 8g Protein; 56g Carbohydrate; 15g Dietary Fiber; 0mg

Cholesterol; 4435mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2

Vegetable; 0 Fruit; 0 Fat.

 

NOTES : Recipe courtesy www.FabulousFoods.com, MC typos courtesy Lorraine S.

Note from Cheri: The following text and recipe is re-printed with

permission from The All New Good Housekeeping Cookbook, published by Hearst

Books, 2001 -- one of the best and most comprehensive cookbooks available.

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.

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