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Corn & White Bean Chili
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    Corn & White Bean Chili

  • 1 tbsp canola oil
  • 1 med yellow onion -- chopped
  • 1 jalapeno pepper -- chopped
  • 1 red bell pepper -- seeded & diced
  • 1 med zucchini -- diced
  • 1 lg carrot -- diced
  • 2 lg cloves garlic -- minced
  • 1 28 oz can tomatoes -- undrained
  • 1 15 oz can corn kernels -- drained
  • 1 15 oz can white beans -- drained
  • 2 tbsp fresh parsley -- chopped
  • 1 tbsp mexican oregano
  • 1 tbsp medium heat chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally.

    Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas.

    NOTES :
    Original recipe called for regular oregano and basic supermarket chili powder. I used some from a chile-head friend of mine that was medium in heat. That is what I put in the recipe. You can use what you have.

    From: Low Fat & Fast Mexican, p. 93 -Adapted
    Posted By: RisaG,radiorlg@home.com. Via: Chile Head Mailing List
    Post Date: Thu, 29 Jun 2000

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