* Exported from MasterCook II *
BLACK BEAN CHILI (WITH TVP VARIATION)
Amount Measure Ingredient -- Preparation Method
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1/2 cup apple juice
2 cups onion -- chopped
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
3 cloves garlic -- minced
2 teaspoons cumin
4 teaspoons chili powder (or to taste)
4 cups canned black beans, drained
(or 2 cups black beans and
2 cups rehydrated TVP)
2 cups vegetable broth
2 teaspoons honey or sugar
1/4 cup green chili peppers (mild) -- chopped
(or less jalapenos if want hot)
16 ounces canned plum tomatoes -- chopped
1/2 cup plain yogurt (non-fat)
In a large dutch oven over medium high heat, bring the apple juice to a boil.
Add onions, saute, stirring 2 minutes. Add celery, carrots, garlic, cumin,
and chili powder to taste; saute, stirring 3 minutes.
Add black beans (or beans/tvp), honey or sugar, chilies, and tomatoes.
Increase heat to high; cover pot and bring chili to boil. Reduce heat,
simmer, covered for 20 minutes, stirring occasionally. Adjust heat so chili
is cooking rapidly, but not scorching.
Adjust seasonings, adding remaining chili powder if desired. Dish into bowls
and serve with a dollop of yogurt. Serves 4-6
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NOTES : To make thicker chili, take one cup of cooked chili out and blend or
puree, add back in and serve.
Scott in California
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