Recipe - Vegetarian Black Bean Chili

2 tablespoon Olive oil
1 lg Onion; minced
4 Cloves garlic; minced
2 Fresh jalapenos; minced
8 cup Vegetable Stock
2 cup Black beans; soaked
overnight
1 cup Diced ripe tomatoes
One half cup Diced sundried tomatoes
3 Red bell peppers; roasted,
peeled,
; seeded, and minced
3 Anaheim peppers; roasted,
peeled,
; seeded, and minced
2 Dried ancho peppers; roasted
and then
; pulverized
2 teaspoon Ground cumin
1 teaspoon Ground coriander
2 teaspoon Chopped fresh basil
1 teaspoon Chopped cilantro
Salt and black pepper to
taste
1 cup Salsa; as an accompaniment
One half cup Sour cream or lowfat
yogurt; as an accompaniment
5 Green onions; cut or sliced up , as an
; accompaniment

In a very large stockpot, heat oil until very hot. Add onion, garlic, and
jalapenos and saute lightly until you can smell the aroma. Add stock and
black beans and cook over medium heat for 30 to 40 minutes, until the beans
are barely tender.

Add ripe tomatoes, sundried tomatoes, red peppers, and Anaheim peppers and
cook until the beans are tender, 15 to 20 minutes. Add ancho peppers,
cumin, coriander, basil, and cilantro and allow to simmer for a few
minutes. Season with salt and black pepper. Serve with salsa, sour cream,
and green onions.

Serves 6

Converted by MC_Buster.

Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat);
146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food
Exchanges: 31 Grain(Starch); 4 One half Lean Meat; 9 One half Vegetable; 0 Fruit; 13
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.