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Title: Vegetable-Laden Three-Bean Chili
Categories: Vegetarian Main
Yield: 6 Servings
| 1 | Bell pepper; orange | |
| 1 | Bell pepper; red | |
| 1 | Bell pepper; yellow | |
| 2 | md | Bennel bulbs |
| 1 | tb | Olive oil; extra virgin |
| 1/4 | ts | Red pepper; crushed |
| 1 | tb | Coriander seeds |
| 1 | tb | Cumin seeds |
| 1 | ts | Oregano |
| 2 | tb | Chili powder |
| 3 | md | Tomatoes; peeled and chopped |
| 1 1/2 | c | Green beans; cut |
| 1 3/4 | c | Kidney beans; cooked |
| 3 1/4 | c | Black beans; cooked |
| 1 3/4 | c | White beans; cooked |
| ; water or tomato juic needed | ||
| Salt and freshly ground black pepper to taste | ||
| 1/2 | c | Cilantro or parsley; chopped |
Seed bell peppers and cut into 1/2-inch squares. Remove tops from the fennel bulbs, cut out the core with a small knife and finely chop. Set aside.
Warm oil, crushed red pepper, coriander and cumin in a heavy 4-quart saucepan over moderate heat. Fry until seasonings darken slightly.
Add peppers, fennel, oregano and chili powder, and saute about 5 minutes. Stir in tomatoes and all beans and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and pepper, and stir in cilantro or parsley. Serve in shallow bowls. Serves 6.
Per serving: 214 cal, 12 g prot,36 g carb, 3 g fat, 0 chol Source: Vegetarian Times, April 1993/MM by DEEANNE
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