Even though I know summer is right around the corner, we've enjoyed a nice long REAL spring this year. After a rainy February, other than a couple of hot days here and there it's been in the 70's during the day and 50's at night - which means I can still make some chili. This one is chock-full of veggies and gets it's depth of flavor from several different chili powders. All these veggies would tend to water down the flavor, so it calls for quite a heavy hand with seasonings.
Three-bean Veggie Chili
makes 6-8 servings
1 small onion
4-6 cloves of garlic
2 Tbsp olive oil
1 small carrot
1 small zucchini
1 small red bell pepper
3 Tbsp chili powder
1 Tbsp green New Mexico chili powder
1 Tbsp jalapeno chili powder
3-4 Tbsp cumin
1 tsp cayenne
2 tsp salt (or to taste)
1 tsp finely ground black pepper (or to taste)
15oz. can black beans
15oz. can kidney beans
15oz. can great northern beans
15oz. can petite diced tomatoes
15oz. can crushed tomatoes
6oz. can tomato paste
2 cups water or vegetable stock
Dice onion and mince garlic. Saute in olive oil in a large soup pot over medium heat until softened, about 2 minutes. Chop remaining vegetables into small dice. Add carrot to pot and cook, stirring occasionally until they begin to soften, about 6 minutes. Add zucchini and green pepper, and cook another minute or two. Add seasonings and stir to coat evenly, saute for a minute or two. Add tomatoes, paste and water/stock. Scrape up any bits stuck to the bottom of the pot. Stir and cook over medium heat until lightly bubbling. Reduce heat to simmer and cook 20-30 minutes stirring occasionally. Add more water/stock if too thick. Serve with minced raw onions and a dollop of plain non-fat yogurt if desired.
1 cup of chili served over half of a large baked sweet potato is about 250 calories
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