Vegetarian Black Bean Chili
Contributed by: News Canada
Peppers: How To Care And Store
(NC) - Greenhouse peppers are best stored in the refrigerator until you are ready to use them. Rinse in cold water before food preparation. Remove the core and seeds; cut into bite-size pieces or strips. Great raw, in stir-fries, baked, grilled or roasted.
How To Select
Choose sweet greenhouse peppers that are smooth, firm and plump with thick shiny skins. Make sure that there are no cracks or soft spots.
Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 large carrot, chopped
- 1 jalapeno pepper, seeded and minced
- 1 sweet Ontario Greenhouse yellow pepper, chopped
- 3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml)
- 2 cans (19 oz/540 ml each) black beans, drained and rinsed
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) crumbled dried rosemary
- 1 tsp (5 ml) salt
- 1 cup (250 ml) grated Ontario Greenhouse Cucumber
In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft.
Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate