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Vegetarian Bean Chili (Gluten Free/Dairy Free)
1/2 cup garbanzo beans
1/2 cup navy beans
1/2 cup black beans
1/2 cup adzuki beans
Pinch epazote (optional)
1 tablespoon olive oil
1 teaspoon minced garlic
2/3 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3/4 teaspoon dry basil
Pinch ground cumin
1 1/2 teaspoons chili powder
Pinch chipotle pepper powder
1/4 teaspoon dry oregano
Pinch black pepper
2 1/2 cups canned diced tomatoes
3 tablespoons tomato puree
1 3/4 cup tomato sauce
2 cups vegetable stock
4 teaspoons minced green chili
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
2 teaspoons molasses
1/2 teaspoon salt
Procedure:
1. Soak beans overnight. Drain water and add fresh. Bring to a boil again and add epazote. Reduce heat to simmer and cook for 1 1/2 hours.
2. In another saucepan, sauté garlic, onion and peppers in olive oil until tender. Add dry spices and sauté briefly. Add tomato products and vegetable stock and bring to a simmer. Add Add cooked beans and bring back to a simmer. Add green chiles and cook for 45 minutes.
3. Add cilantro, parsley and molasses and cook for 5 minutes. Season with salt
Makes 10 (1-cup) servings, each containing approximately:
175 calories
32 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
9 gm. protein
189 mg. sodium
7 gm. Fiber
Cook's Note:
Epazote is an herb from Mexico used when cooking beans. It is said to have an anti-flatulent effect.
Recipe courtesy of Chef Scott Uehlein, Corporate Chef for Canyon Ranch.
