TNT veggie chili?

[Guest guest]

Hi, all,

 

I'm looking for a good veggie chili to serve at a party on Friday

night. Best would be one with black beans and corn in it, but I'd

like anything you've tried and liked, especially if it makes a lot.

Thanks!

 

serene, about to go look in group archives and stuff, but wanted to ask first

[Guest guest]

serene <serene@s...> wrote:

> Hi, all,

> I'm looking for a good veggie chili to serve at a party on Friday

> night. Best would be one with black beans and corn in it, but I'd

> like anything you've tried and liked, especially if it makes a

lot. Thanks!

> serene, about to go look in group archives and stuff, but wanted

to ask first

 

Serene,

 

This is a favorite of mine and also rec'd dozens and dozens of raves

at Cooking Light's forum:

http://community.cookinglight.com/forumdisplay.php?

s= & forumid=8http://community.cookinglight.com/forumdisplay.php?

s= & forumid=8

 

I often toss in some corn. Enjoy,

 

Brenda

 

* Exported from MasterCook *

 

Smokey Black Bean and Vegetable Soup

 

Recipe By :Cooking Light magazine, Jan/Feb, 2003

Serving Size : 8 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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

1 can chipotle chiles in adobo sauce -- (7 oz)

cooking spray

2 cups coarsely chopped onion

1 cup chopped carrot

3/4 cup thinly sliced celery

4 cloves garlic -- minced

2 teaspoons ground cumin

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon chili powder -- [i use 2 tsp.]

2 bay leaves

2 cups water

3 cans black beans -- (15 oz ea) rinsed and drained

2 cans vegetable broth -- (14-1/2 oz each)

[i often use chicken broth]

2 cans no-salt added plum tomatoes -- (14-1/2 oz

ea) undrained and chopped

1/2 cup plain nonfat yogurt -- [never use]

1/4 cup chopped fresh cilantro

8 lime wedges -- [never use]

[i add salt and pepper when almost done]

 

1) Remove 2 chiles from can; reserve remainder for another use.

Finely chop chiles. Heat a large Dutch oven coated w/cooking spray

over med high heat. Add onion, carrot celery and garlic; saute 8

minutes or until onion and carrot are tender. Stir in chiles, cumin,

basil, oregano, chili powder and bay leaves; cook 1 minute, stirring

constantly. Stir in water, beans, broth and tomatoes; bring to a

boil. Partially cover, reduce heat, and simmer 2 hours, stirring

occasionally.

 

2) Remove from heat; discard bay leaves. Place 3 cups of soup

mixture in a blender. Let stand 5 minutes; process until smooth.

Return pureed mixture to pan, stirring to combine. Ladle 1-1/4 cups

soup into each of 8 bowls; top each serving with 1 tablespoon yogurt

and 1-1/2 teaspoon cilantro. Serve with lime wedges.

 

Yield: 8 servings

 

Nutrition: 162 calories (6% from fat); 1 g fat (0.1 g sat; 0.1 g

poly; 0.1 g mono) 10.1 g protein; 36.9 g carb; 10.9 g fiber; 0 mg

chol; 3.8 mg iron; 740 mg sodium; 145 mg calc.

 

" This was my great grandma's recipe, and my mom passed it along to

me. Canned vegetable broth saves time, and the soup freezes well. "

~ Lisa Rebelli, Oakland, Ca.

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

- -

NOTES : Easy and very good. Makes the house smell awesome, too. I

often use one can of pinto beans and 2 cans of black beans. I like

to serve garnished with shredded cheddar cheese and chopped

onions. ~ Brenda Adams

[Guest guest]

Thanks to everyone who sent chili recipes. The boyfiend loves chili,

and we're going vegan (or at least I am and I do most of the cooking

-- he will eat anything I serve him, but he'll eat fish or cottage

cheese when I am not cooking). These will come in handy.

 

serene