This recipe produces a hot but not fiery chili; increase or decrease cayenne according to your taste. Wonderful with Corn Bread.
- 2 Tablespoons Vegetable Broth
- 2 cloves minced garlic
- 2 chopped large onions
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 medium, chopped green bell pepper
- 2 cups tomatoes, either fresh chopped
or drained canned
- 3 16 oz. cans red kidney beans, drained
(or 4 cups cooked fresh)
- 1 teaspoon salt, (less if beans
- 1 Tablespoon nutritional yeast
Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.
Heat broth in 3-quart pot and saute garlic for 1 minute til it begins to color. Add onion and cook for 3 minutes until softened. Add seasonings and green pepper and cook for 1 minute longer.
Add remaining ingredients, adjusting salt if needed. Bring to a boil, cover, and simmer over low heat for 20-30 minutes until thickened. For a hearty taste, we recommend stirring in the nutritional yeast just before serving; this will add good flavor and thicken the chili slightly.
Menu suggestions: To make the most of the beans, serve them with chopped raw onion, shredded greens doused with fresh lemon juice, shredded cheddar cheese, or toasted lightly crushed pumpkin seeds.; or Corn Bread; or fritos.
Amount Per Serving:
Calories 403 - Calories from Fat 22
Percent Total Calories From: Fat 5%, Protein 21%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1851mg, Total Carbohydrate 74g, Dietary Fiber 6g, Protein 21g, Vitamin A 1811 units, Vitamin C 56 units, Calcium 0 units, Iron 6 units