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Vegetarian Black Bean Chili
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    Vegetarian Black Bean Chili

  • 1 tbsp vegetable oil
  • 2 cloves garlic -- minced
  • 1 onion -- chopped
  • 1 lg carrot -- chopped
  • 1 serrano chile pepper -- minced
  • 1 green bell pepper -- chopped
  • 2 lg tomatoes -- chopped
  • 2 15 oz cans black beans -- drained & rinsed
  • 1 tbsp ground chile molido
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano -- crumbled
  • 1 tsp salt
  • 1/2 tsp ground white pepper
    Garnish:
  • 1 chile pepper -- minced
  • dollop sour cream
  • In large saucepan (I used a chicken fryer), heat oil over medium heat; cook garlic, onion, carrot, chile and bell pepper, stirring often, for about 5 minutes or until softened.

    Stir in tomatoes, beans, chili molido, cumin and mexican oregano; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt and white pepper. Garnish with a dollop of sour cream and a sprinkle of chopped chiles.*

    Serving Ideas : bulghur wheat or rice

    NOTES : Risa's notes:
    * I used habanero. Use what you have.

    From: adapted from Ontario Greenhouse Booklet 2001
    Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
    Post Date: Mon, 10 Sep 2001

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