White herb chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried great Northern beans, soaked overnight |
| 1 | tablespoon | Olive oil |
| 2 | eaches | Onions, chopped |
| 2 | cups | Coarsely chopped zucchini |
| 1 | cup | Chopped carrots |
| 1 | cup | Chopped fennel |
| 2 | tablespoons | Chopped canned green chili peppers (wear plastic gloves when handling) |
| 1 | cup | Chopped celery |
| 4 | cups | Low-sodium vegetable stock |
| ½ | cup | Chopped flat-leaf parsley |
| 2 | tablespoons | Chopped fresh thyme |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Low-sodium soy sauce |
| ¼ | teaspoon | Ground red pepper |
| 1 | cup | Drained canned corn |
Directions
Drain the beans and plce them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce to medium.
Simmer for 1-½ to 2 hours, or until the beans are tender. Drain and set aside.
In a crock pot, warm oil with medium heat. Add the onions, zucchini, carrots, fennel and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and chili peppers; cook for 1 minute.
Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash about 1 cup of the beans into a paste. Stir int the corn. Simmer for 30 minutes, or until the chili thickens.
Per serving: : 284 calories, 6.5g fat (19% of calories), 10.3g dietary fiber, 0mg cholesterol.
Recipe adapted from NEW VEGETARIAN CUISINE (Rodale Books), as seen in the Beano Bulletin, Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95