Recipe courtesy of Jean Anderson
Vegetarian Chili with Black Beans and Peppers Sweet and Hot
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 663
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 133
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 197
- Total: 1 hr 25 min
- Prep: 45 min
- Cook: 40 min
Ingredients
2 tablespoons extra virgin olive oil
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 large celery rib, trimmed and coarsely chopped
1/2 (1-pound bag) frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 large garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
3 cups cooked or canned black beans, drained
2 (10-ounce) cans diced tomatoes with green chilies, with their liquid
2 tablespoons frozen orange juice concentrate
1 tablespoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
4 cups Al Dente Make Ahead Rice, reheat, see above recipe
1/4 cup coarsely chopped fresh cilantro
Directions
- Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
- Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
- Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.