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| DOWN HOME VEGETABLE CHILI |
| 1 Can (13 3/4 oz) beef broth |
| 4 Large Cloves garlic; minced |
| 1 1/2 Cup(s) To 2 cups water |
| 1 Large Spanish onion; minced |
| 2 Tablespoon(s) Brown sugar |
| 2 Medium Carrots; chopped |
| 2 Tablespoon(s) Chili powder |
| 1 Medium Zucchini; chopped |
| 2 Teaspoon(s) Ground cumin |
| 1 Can (15 1/2 oz) red kidney |
| 1 Teaspoon(s) Dried oregano |
| 1 Can (28 oz) whole tomatoes |
| 1/2 Cup(s) Fresh or frozen corn kernels |
| - liquid reserved; tomatoes |
| Thin sliced cilantro leaves |
| 1. HeaTeaspoon(s)oil in 3-quart non-aluminum saucepan over medium-high heat. |
| Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook, |
| stirring often, until onion is softened, about 4 minutes. Add kidney |
| beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2 |
| cups water, brown sugar, chili powder, cumin, oregano and salt. Stir |
| until combined. Simmer, covered, stirring occasionally, 40 minutes. |
| 2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10 |
| minutes more. Add remaining 1/2 cup water as necessary. Taste and |
| adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt, |
| sliced green onions and cilantro leaves separately. Note: This is a |
| highly flavorful, crunchy and substantial chili. As with most chilis, |
| it's best made at least a day ahead so the flavors fully develop. Can |
| be made up to 3 days ahead and refrigerated or frozen as long as 3 |
| months. Reheat gently, adjusting water and seasoning as needed. |
| From the Chicago Tribune 10/3/93. |
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