- 1 pound plum tomatoes
- 2 tablespoons corn oil
- 2 large onions, chopped
- 3 large cloves garlic, minced
- 1 jalapeno pepper, minced
- 2 cups canned no-salt-added tomato puree
- ¼ teaspoon ground coriander
- ⅛ teaspoon allspice
- 1 ½ teaspoons dried oregano
- 1 tablespoon mild pure chili powder
- 1 ½ teaspoons ground cumin
- 2 tablespoons fresh coriander (cilantro) optional
- 2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked
- 8 to 10 corn tortillas
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (5 servings)
386 calories; 8 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 15 grams dietary fiber; 13 grams sugars; 15 grams protein; 639 milligrams sodium
- Chop half of tomatoes; puree rest, with a food processor if possible.
- Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
- If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
- Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.
- Pure chili powder contains only the ground pepper, no other spices. To make the dish with beef, sauté one pound of regular ground beef in its fat until browned. Thoroughly drain excess fat and add the meat to the sautéed onions and garlic and proceed with the recipe.