Veg Soup Cuisine--Colorado Anasazi Bean Chili

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Another great cookbook from Jay Solomon!

 

 

* Exported from MasterCook *

 

Colorado Anasazi Bean Chili

 

Recipe By :Vegetarian Soup Cuisine, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Soup Cuisine

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried Anasazi beans -- soaked overnight & drained

8 cups water

2 poblano or New Mexico chiles

1 tablespoon canola oil

1 medium yellow onion -- diced

1 green bell pepper -- seeded & diced

1 stalk celery -- chopped

2 cloves garlic -- (to 3) minced

2 large ripe tomatoes -- diced

1 28 oz can crushed tomatoes

2 tablespoons chopped fresh parsley -- (to 3 tbsp)

1 tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon paprika

1/2 teaspoon salt

 

In a large saucepan, combine the beans and water. Bring to a simmer and

cook over medium-low heat for 1 to 1/2 hours until tender. Drain,

discarding the cooking liquid.

 

Meanwhile, roast the chiles over a hot grill or beneath a broiler until the

outside skins are charred. Let cool slightly before peeling and removing

the blackened skins. Remove the seeds and chop the chiles.

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery, and

garlic, and saute for 4 minutes. Stir in the roasted chiles and tomatoes

and cook for 3 to 4 minutes more over medium heat, stirring frequently.

Stir in the beans, crushed tomatoes, and seasonings, and cook for 20

minutes over medium-low heat, stirring occasionally. Let stand for 5 to 10

minutes before serving.

 

Ladle into bowls and serve with Chipotle Corn Bread or warm loaf bread.

Sprinkle a little shredded Monterey Jack cheese over the top before serving

if desired.

 

S(ISBN):

" 0-7615-0190-8 "

Copyright:

" 1996 "

 

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Per serving: 101 Calories (kcal); 3g Total Fat; (24% calories from fat); 4g

Protein; 18g Carbohydrate; 0mg Cholesterol; 387mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : New Mexico chiles, which are available on a seasonal basis, may be

substituted for the poblanos.

Nutr. Assoc. : 0 0 4532 0 0 0 0 0 0 0 0 0 0 0 0