Image via WikipediaI'm looking at the list of ingredients, and it don't seem to be an inexpensive dish... ok, ok, these aren't inexpensive ingredients.
Nonetheless, then or now, inexpensive recipes are always welcome!
Vegetarian chili
Start to finish: 45 minutes (20 minutes active)Servings: 6
Ingredients:
- 1/4 cup vegetable or canola oil
- 1 medium yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- Salt
- 1 jalapeno pepper, seeds removed, minced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 5 tablespoons (half of a 6-ounce can) tomato paste
- 1 3/4 cups water
- 28-ounce can diced tomatoes
- Three 15-ounce cans black or kidneys beans, drained of about half their liquid (also can use chickpeas)
- Ground black pepper, to taste
Related Side News:
-----Direction:
- In a large saucepan over medium, heat the oil. Add the onion, both bell peppers, the jalapeno pepper, the garlic and a pinch of salt. Cover and cook, stirring occasionally, for 10 minutes.
- Add the chili powder, cumin and oregano. Stir well and cook for 1 minute. Add the tomato paste, diced tomatoes and water. Bring to a simmer and cook, uncovered, for 20 minutes.
- Add the beans and cook for another 5 to 7 minutes. Adjust seasonings with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 104 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 16 g protein; 15 g fiber; 983 mg sodium.
(Recipe adapted from Bill Telepan of Telepan restaurant in New York)
Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes
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