Vegetable Chile

Title:
Vegetable Chile

Yield:
1 Servings

Categories:
Chef,
Jour




Ingredients:





     3 tb Olive oil


     1    Red and white onions, cubed


     4    Cloves garlic, minced (4 to


          -5)


 1 1/2 c  Cubed celery


 1 1/2 c  Diced carrots


     1 c  Chopped red pepper, cut into


          -cubes


     1 cn Italian plum tomatoes, (28


          -ounce) with their juices


     1 cn Tomato paste, (6 ounce)


     2 cn Red kidney beans, (15 ounce)


     2 tb Chili powder


     2 tb Cumin


   1/2 ts Cayenne


     4 ts Chopped fresh basil


     1 tb Chopped fresh oregano


          Salt and pepper


          Grated Cheese, Chopped Onion


          -and/or sour cream, for


          -serving






 In a skillet heat olive oil. Add red and white onions, garlic, celery,


 carrots and red pepper. Saute the vegetables until they are softened. Add


 the tomatoes with their juices. Fill tomato can twice with water and add to


 skillet along with tomato paste and kidney beans. Stir to combine. Add


 chili powder, cumin, cayenne, basil and oregano; season to taste with salt


 and pepper. Simmer for 25 minutes until flavors are blended. Serve with


 grated cheese, chopped onion, and/or sour cream.


 


 Recipe by: CHEF DU JOUR JO ANNE WORLEY SHOW #DJ9071


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Ed Bauman"


 
on Mar 7, 97.