Yield: 5 Servings
|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|
|2 tablespoons||Tomato paste|
|1 tablespoon||Chili powder|
|2 teaspoons||Dried oregano|
|1½ teaspoon||Ground cumin|
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.