Recipe - Jays Mondo Poblano Chili

1 tablespoon Canola oil
1 lg Yellow onion, minced
1 Red bell pepper, seeded and
minced
1 lg Celery stalk, chopped
2 Cloves garlic, minced
2 Poblano peppers, roasted
(23)
28 ounce Stewed tomatoes, canned
15 ounce Cooked red kidney beans, or
black beans, drained
1 cup Water
2 tablespoon Tomato paste
1 tablespoon Chili powder
2 teaspoon Dried oregano
1 One half teaspoon Ground cumin
One half 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 (19.4% 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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