Post by marlaoh on Oct 25, 2002 6:35:37 GMT -6
Black Bean Chili
Top off this colorful vegetable-and-bean chili with cheese, sour cream, or extra hot sauce.
Source: Better Homes and Gardens
1 tablespoon cooking oil
2 cloves garlic, minced
2 medium green sweet peppers, coarsely chopped (2 cups)
1 large onion, chopped (1 cup)
2 medium zucchini, coarsely chopped (2-1/2 cups)
2 cups fresh or frozen whole kernel corn
1 to 2 teaspoons chili powder
1 14-1/2 ounce can tomatoes, cut up
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 fresh, pickled or canned jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked couscous or rice
1. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet peppers and onions; stir-fry for 2 minutes. Remove pepper mixture from the wok.
2. Add zucchini and corn to the hot wok; stir-fry for 2 minutes. Add chili powder; stir-fry for 2 minutes more or until vegetables are crisp-tender.
3. Return pepper mixture to the wok. Add undrained tomatoes, black beans, tomato sauce, jalapeno pepper, salt, and pepper. Cook and stir until bubbly. Cover and cook about 5 minutes more. Serve immediately over hot cooked couscous or rice. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.
Top off this colorful vegetable-and-bean chili with cheese, sour cream, or extra hot sauce.
Source: Better Homes and Gardens
1 tablespoon cooking oil
2 cloves garlic, minced
2 medium green sweet peppers, coarsely chopped (2 cups)
1 large onion, chopped (1 cup)
2 medium zucchini, coarsely chopped (2-1/2 cups)
2 cups fresh or frozen whole kernel corn
1 to 2 teaspoons chili powder
1 14-1/2 ounce can tomatoes, cut up
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 fresh, pickled or canned jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked couscous or rice
1. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet peppers and onions; stir-fry for 2 minutes. Remove pepper mixture from the wok.
2. Add zucchini and corn to the hot wok; stir-fry for 2 minutes. Add chili powder; stir-fry for 2 minutes more or until vegetables are crisp-tender.
3. Return pepper mixture to the wok. Add undrained tomatoes, black beans, tomato sauce, jalapeno pepper, salt, and pepper. Cook and stir until bubbly. Cover and cook about 5 minutes more. Serve immediately over hot cooked couscous or rice. Makes 4 servings.
Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.