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poblano-chili recipe



Date:    Mon, 31 May 93 23:00:29 PDT
 From:    ""Michelle R. Dick"" (artemis)
 
 
 The Jump-Start Deli in Santa Rosa, California serves strictly
 McDougall foods.  They put out a recipe pamphlet containing 30 of
 their recipes.
 
 You can get this pamphlet by mailing a check for $5.35 made out to
 "Jump Start" to: 
 			Jump-Start!
 			1195 West College Avenue
 			Santa Rosa, CA 95401
 			(707) 578-6151
 
 Here is their chili recipe, reprinted with permission 
 
 BLACK BEAN POBLANO CHILI AND CORN SAUCE
 (makes 2 qts)
 
 1 lb. black beans (dry)
 1 2/3 cups red onions, finely chopped
 1 2/3 Tblsp. garlic, minced
 5 ox. red peppers (fresh), chopped
 1 1/2 chili poblanos (fresh), chopped (or anaheims)
 2/3 lb. diced tomatoes
 1 1/4 Tblsp. cider vinegar
 2 tsp. marjoram
 1 tsp. crushed dried chilies
 1 bay leaf, ground
 1 1/4 tsp. cumin
 1 1/4 tsp. pasilla chili powder
 salt, to taste
 black pepper, to taste
 1 2/3 cups bean juice
 1/4 lb frozen corn
 2 1/2 Tblsps. cilantro, chopped
 
 Procedure:
 
 1) Sort, soak (overnight) and cook beans until done, but firm --
 reserve bean juice.
 
 2) Saute onions, add garlic: add red and poblano chilis, saute.  Add
 seasonings, diced tomatoes, vinegar and bean juice.  Simmer 15
 minutes.
 
 3) Add cooked black beans, simmer 15 minutes.  Stir in corn and
 cilantro. 
 kwvegan vegan