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.
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