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Vegetarian
Black Bean Chili
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 up after work or
during a Saturday of chores.
1
tbsp. (15 mL) vegetable oil
2
cloves garlic, minced
1
onion, chopped
1
large carrot, chopped
1
jalapeño pepper; seeded and minced
1
sweet green 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 oil over medium heat;
cook garlic, onion, carrot, jalapeño pepper and green pepper; stirring often,
for about 5 minutes or until softened.
Stir in 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.
Makes
4 servings.
Per
Serving: 361 Calories, 19 g. Protein, 5 g. Fat, 60 g. Carbohydrate
Recipe compliments of
Ontario Greenhouse Vegetables Growers |
