World Vegetarian--Tex-Mex Vegetarian Chili

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* Exported from MasterCook *

 

Tex-Mex Vegetarian Chili

 

Recipe By :Madhur Jaffrey's World Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : World Vegetarian (Jaffrey)

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons canola or olive oil

1 medium onion -- finely chopped

3 cloves garlic -- finely chopped

1/2 large green pepper -- seeds removed & finely chopped

1/4 jalapeno pepper -- (to 1 whole) finely chopped

1 1/2 teaspoons cumin seeds

2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried crumbled sage

1 teaspoon dried oregano

1/4 teaspoon cayenne

1 cup lentils -- picked over and washed

1 cup cooked drained red kidney beans

2 canned plum tomatoes -- (to 3) drained & finely

chopped

3 tablespoons chopped fresh cilantro

1 1/2 teaspoons salt

1 tablespoon yellow cornmeal

 

Put the oil in a medium pan and set over medium-high heat. When hot,

put in the onion, garlic, green pepper, and jalapeno. Stir and fry for

about 3 minutes, or until the seasonings just start to brown. Turn down

the heat to medium-low and continue to saute for another 3 minutes. Now

put in the cumin, paprika, thyme, sage, oregano, and cayenne. Stir

briskly once or twice and put in lentils, 4 1/2 cups of water, red

kidney beans, plum tomatoes, cilantro, and salt. Bring to a boil.

Cover, turn the heat down to low, and cook gently for 50 minutes.

 

Mix the cornmeal with 3 tablespoons of water and then pour the mixture

into the chili pot. Stir to mix and bring to a simmer. Cover and

simmer gently for 10 minutes, stirring now and then.

 

S(ISBN):

" 0-517-596632-6 "

Copyright:

" 1999 "

 

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Per serving: 260 Calories (kcal); 1g Total Fat; (3% calories from fat);

19g Protein; 47g Carbohydrate; 0mg Cholesterol; 890mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3816 2470 0 0 0