Chipotle Chili Non-Carne Recipe - Cooking Index
Chipotle Chili Non-Carne Recipe - Cooking Index
This spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeņo peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons.
Courses: Main Course, Vegetarian| 1 teaspoon | 5ml | Olive oil |
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| 4 | Garlic cloves - minced | |
| 1 | Green or yellow bell pepper - chopped | |
| 1 cup | 62g / 2.2oz | Frozen corn |
| 1/4 teaspoon | 1.3ml | Chipotle chile powder - or to taste |
| 1 tablespoon | 15ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Dried oregano |
| 3 | Black beans - (15 oz ea) - rinsed, drained | |
| 1 | Diced tomatoes - (14 1/2 oz) |
In large saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, 2 minutes. Add bell pepper and corn and cook, stirring often, 2 minutes. Stir in chipotle powder, chili powder, cumin and oregano and cook 1 minute. Stir in beans, tomatoes and 3/4 cup water.
Reduce heat, partially cover pan and simmer, stirring occasionally, 20 minutes. If chili becomes too thick, add 1/4 cup hot water. Add salt and pepper to taste. If desired, sprinkle chili with shredded cheese before serving.
This recipe yields 6 servings.
Per Serving: 341 Cal; 21g Prot; 2g Total Fat (0 Sat. Fat); 63g Carb.; 0mg Chol; 25mg Sod.; 21g Fiber.
Source:
Vegetarian Times, November 2001
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