Jamaican chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Vegetable cooking spray | |
| 1 | teaspoon | Olive oil |
| 1½ | cup | Chopped onion |
| 2 | eaches | Cloves garlic; crushed |
| 2½ | cup | Chopped sweet yellow pepper |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Hot Hungarian paprika |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| 2 | cans | (14.5-oz.) No-salt-added stewed tomatoes; undrained |
| 1 | can | (15-oz.) kidney beans; drained |
| 1 | can | (15-oz.?) cannellini beans; drained |
| 1 | can | (15-oz.) black beans; drained |
| 1 | cup | Water |
| 2 | tablespoons | No-salt-added tomato paste |
| 2 | tablespoons | Balsamic vinegar |
| ¼ | cup | (plus 2 Tbsp) Minced fresh cilantro |
Directions
Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion and garlic; saute 3 minutes. Add pepper; saute until tender. Add cumin and next 5 ingredients; saute 1 minute.
Stir in tomatoes and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in vinegar. Sprinkle with cilantro. Yield: 6 (1-⅔ cup) servings (12% calories from fat).
PER SERVING: CALORIES 266; FAT 2.5g; CARB 50.0g; PROTEIN 14.3g; CHOLESTEROL 0mg; SODIUM 554mg.
From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95