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Chipotle Chili

From Leslie Beck's "The Plant-Based Power Diet", Jan 28, 2013:

 

Serves 8

1 Tbsp canola oil

1 C chopped onion

3 cloves garlic, crushed

1 1/2 C chopped green peper (1 large)

1 can (28 oz/796 ml) diced tomatoes

1 can (19 oz/540 ml) kidney beans, drained and rinsed

1 can (19 oz/540 ml) chickpeas, drained and rinsed

1 can (14 oz/398 ml) baked beans in tomato sauce

1 1/2 C fresh or frozen corn kernels

2 Tbsp molasses

2 Tbsp white vinegar

1 Tbsp cocoa powder

1/2 tsp dried chipotle chili pepper power

  Heat oil in large saucepan over medium heat. When pan is hot, add onion and saute 8-10 min. add garlic and green pepper, saute another minute. Add tomatoes, kidney beans, chickpeas, baked beans, corn, molasses, vinegar, cocoa powder and chipotle powder. Cover and bring to gentle boil over high  heat, reduce and simmer 30 min.

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