Vegetable-laden three-bean chili

6 Servings

Ingredients

Quantity Ingredient
1 Bell pepper -- orange
1 Bell pepper -- red
1 Bell pepper -- yellow
2 mediums Bennel bulbs
1 tablespoon Olive oil -- extra virgin
¼ teaspoon Red pepper -- crushed
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 teaspoon Oregano
2 tablespoons Chili powder
3 mediums Tomatoes -- peeled and
Chopped
1½ cup Green beans -- cut
1¾ cup Kidney beans -- cooked
3¼ cup Black beans -- cooked
1¾ cup White beans -- cooked
Water or tomato juic
Needed
Salt and freshly ground
Black pepper to taste
½ cup Cilantro or parsley --
Chopped

Directions

Seed bell peppers and cut into ½-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@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File

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