Yield: 1 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Olive oil |
½ cup | Chopped onion (about 1/2 small) |
3 \N | Cloves garlic; minced |
2 tablespoons | Chili powder |
1 teaspoon | Minced canned chipotle pepper (1 chipotle) |
2 cans | (15-ounce) black beans; drained |
2 cans | (14-1/2-ounce) stewed whole tomatoes, undrained and chopped |
1 can | (4-1/2-ounce) chopped mild green chiles, drained |
\N \N | Salt and pepper |
Preparation Time: 10 minutes
1. Heat the oil over medium heat in a large saucepan or nonstick skillet.
Add the onion and garlic, and saute 3 to 5 minutes until the onion is tender; stir frequently. Add the remaining ingredients. Bring to a boil.
2. Reduce the heat, and simmer for 15 minutes. Ladle the chili into a bowl, and enjoy.
Note: Freeze remaining canned chipotle chiles for future meals.
Yield: 4 servings
Recipe from:
Student's Vegetarian Cookbook Carole Raymond Prima Publishing $12.00 / paperback ISBN: 0-7615-0854-6
Posted to CHILE-HEADS DIGEST V4 #118 by Judy Howle <howle@...> on Sep 10, 1997