White herb chili

4 servings

Ingredients

Quantity Ingredient
2 cups Dried great Northern beans, soaked overnight
1 tablespoon Olive oil
2 eaches Onions, chopped
2 cups Coarsely chopped zucchini
1 cup Chopped carrots
1 cup Chopped fennel
2 tablespoons Chopped canned green chili peppers (wear plastic gloves when handling)
1 cup Chopped celery
4 cups Low-sodium vegetable stock
½ cup Chopped flat-leaf parsley
2 tablespoons Chopped fresh thyme
1 tablespoon Ground cumin
2 teaspoons Low-sodium soy sauce
¼ teaspoon Ground red pepper
1 cup Drained canned corn

Directions

Drain the beans and plce them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce to medium.

Simmer for 1-½ to 2 hours, or until the beans are tender. Drain and set aside.

In a crock pot, warm oil with medium heat. Add the onions, zucchini, carrots, fennel and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and chili peppers; cook for 1 minute.

Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash about 1 cup of the beans into a paste. Stir int the corn. Simmer for 30 minutes, or until the chili thickens.

Per serving: : 284 calories, 6.5g fat (19% of calories), 10.3g dietary fiber, 0mg cholesterol.

Recipe adapted from NEW VEGETARIAN CUISINE (Rodale Books), as seen in the Beano Bulletin, Fall 1994.

Submitted By IRIS GRAYSON On 06-28-95

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