Chili

Ingredients

• 1 pound plum tomatoes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 large cloves garlic, minced
• 1 green pepper, chopped
• 1 jalapeno pepper, minced
• 2 cups tomato puree
• ¼ teaspoon coriander
• ⅛ teaspoon allspice
• 1 ½ teaspoons oregano
• 1 tablespoon mild chili powder (see note)
• 1 ½ teaspoons cumin
• 2 tablespoons fresh coriander, optional
• ½ to ⅔ pounds dried pinto or kidney beans, cooked, or 2 (16-ounce) cans

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    312 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 18 grams dietary fiber; 10 grams sugars; 16 grams protein; 237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 or 5 servings

Preparation

1. Chop half the tomatoes. Puree the rest.
2. Heat oil. Saute onion, garlic, green pepper and jalapeno in hot oil until onion is soft. Add pureed and chopped tomatoes, spices and beans. Cover and simmer about 30 minutes. Correct seasonings and serve.

• Mild chili powder is made only from the pepper. There are no additional spices or herbs in it. Serve with salad of red peppers and cucumbers and corn bread or warmed corn tortillas.

35 minutes