Smoky chipotle chile
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Green pepper; chopped | |
| 2 | Celery stalks; chopped | |
| 2 | larges | Garlic cloves; minced |
| 30 | ounces | Canned pinto or black beans drained |
| 28 | ounces | Whole, peeled tomatoes |
| 16 | ounces | Tomato sauce |
| 4 | Canned chipotle chilies drained, stemmed & pureed OR- Red chili powder | |
| 2 | cups | Water |
| 2 | Bay leaves | |
| 2 | teaspoons | Mexican oregano |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Tamari |
| 2 | teaspoons | Honey |
| ¾ | cup | Cracked wheat or bulghur |
| 1 | cup | Frozen corn |
Directions
In a large, nonstick pot lightly coated with oil, saute onion, green pepper, celery and garlic until tender.
Add beans, tomatoes, tomato sauce, water and seasonings. Bring to a boil and stir in bulghur and corn. Reduce heat and simmer 20 to 30 minutes.
Calories per serving: 314 Grams of fat: 1 % fat calories: 3 Cholesterol: 0 mg Grams of fiber: 17⅕ Source: Delicious! magazine -- October 1994 Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 10-20-94