Free Recipe Vegetable-Laden Three-Bean Chili
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable-Laden Three-Bean Chili Recipe
1 Bell pepper – orange
1 Bell pepper – red
1 Bell pepper – yellow
2 md Bennel bulbs
1 tb Olive oil – extra virgin
1/4 ts Red pepper – crushed
1 tb Coriander seeds
1 tb Cumin seeds
1 ts Oregano
2 tb Chili powder
3 md Tomatoes – peeled and
Chopped
1-1/2 c Green beans – cut
1-3/4 c Kidney beans – cooked
3-1/4 c Black beans – cooked
1-3/4 c White beans – cooked
Water or tomato juic
Needed
Salt and freshly ground
Black pepper to taste
1/2 c Cilantro or parsley –
Chopped
Vegetable-Laden Three-Bean Chili Preparation
Seed bell peppers and cut into 1/2-inch squares. Remove tops from the fennel bulbs, cut out the core with a small knife and finely chop. Set aside. Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart saucepan over moderate heat. Fry until seasonings darken slightly. Add peppers, fennel, oregano and chili powder, and saute about 5 minutes. Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and pepper, and stir in cilantro or parsley. Serve in shallow bowls. Serves 6. Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source: Vegetarian Times, April 1993/MM by DEEANNE Recipe By : From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
Cooking Temperature:
Recipe Serves: 6
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