Date: Sat, 01 May 99 21:22:56 -0700
From: Michelle Dick (artemis@rahul.net)
This is slightly adapted from Sue Spitler's 1,001 Low-Fat Vegetarian
Recipes. You can use any 3 cans of white beans, I got the ones
specified below from Whole Foods grocery (which also sells online at
www.wholefoods.com). Alternatively you can use about 4.5 cups of
cooked white beans.
3 White Bean Chili
1/2 cup broth (1.5 cups more needed later)
1 large onion, chopped
1 stalk leek, leaves trimmed, white and pale green stalk thinly sliced
and well rinsed
1 yellow bell pepper, chopped
1 jalepeno, finely chopped
2 large cloves garlic, minced
2 t cumin seeds
2 small yellow sunburst squash, chopped
4 small new red potatoes, chopped
1 can great northern beans (15 oz), drained
1 can garbanzo beans (15 oz), drained
1 can soy beans (15 oz), drained
1.5 cups broth
1/2 cup dry white wine
1 t dried oregano
1/2 t ground coriander seed
1/2 t ground cinnamon
1 t chili powder
1 bay leaf
salt and pepper to taste
1 tomato, chopped
2 green onions, thinly sliced
1/4 cup cilantro leaves (no stems)
Heat 1/2 cup broth in large saucepan. cook onions, leek, bell
peppers, jalapeno, garlic and cumin seeds until tender, 8-12 minutes.
Add squash and potatoes (and if needed, a little more broth) and cook
5 minutes. Add all beans, broth, wine, herbs and spices. Simmer
uncovered about 20 minutes, stirring occasionally. Season with salt
and pepper, discard bay leaf.
Serve and add tomatoes, green onions and cilantro as garnish to each
portion. Alternatively, add these items to pot and stir through just
before serving.
kwvegan vegan