Jay's mondo poblano chili

Yield: 5 Servings

Measure Ingredient
1 tablespoon Canola oil
1 large Yellow onion, diced
1 Red bell pepper, seeded and diced
1 large Celery stalk, chopped
2 Cloves garlic, minced
2 Poblano peppers, roasted (2-3)
28 ounces Stewed tomatoes, canned
15 ounces Cooked red kidney beans, or black beans, drained
1 cup Water
2 tablespoons Tomato paste
1 tablespoon Chili powder
2 teaspoons Dried oregano
1½ teaspoon Ground cumin
½ teaspoon Salt

Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving.

Ladle chili into bowls and serve with warm cornbread if desired.

Makes 4 to 6 servings. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.; 0 Chol.; 1,185mg Sod.; 12g Fiber. Vegan (19⅖% cff) TO ROAST A PEPPER, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers.

PANTRY: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper.

VARIATION: This richly flavored chili is excellent served over macaroni or spaghetti.

On-Line at

Similar recipes