California Vegetable and White Bean Chili
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Ingredients
½ cup olive oil
2 medium-size onions, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, minced
2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped
2 cups white navy beans (soaked overnight), drained
2 TBSP chopped fresh coriander (cilantro) leaves
2 TBSP chili powder
1 TBSP chopped fresh oregano leaves, or ½ tsp dried, crumbled
1 TBSP chopped fresh basil leaves, or ½ tsp dried, crumbled
1 tsp ground cumin
salt to taste
black pepper to taste
cayenne pepper to taste
4 large tomatoes, chopped and juices retained
1½ cups tomato juice
118 ml olive oil
2 medium-size onions, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, minced
2 medium-sized yellow squash or zucchini, scrubbed, ends trimmed, and chopped
360 grams white navy beans (soaked overnight), drained
2 TBSP (30 ml) chopped fresh coriander (cilantro) leaves
2 TBSP (30 ml) chili powder
1 TBSP (15 ml) chopped fresh oregano leaves, or ½ tsp (2.5 ml) dried, crumbled
1 TBSP (15 ml) chopped fresh basil leaves, or ½ tsp (2.5 ml) dried, crumbled
1 tsp (5 ml) ground cumin
salt to taste
black pepper to taste
cayenne pepper to taste
4 large tomatoes, chopped and juices retained
355 ml tomato juice
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Instructions
- In a large, heavy pot, heat the oil over moderate heat.
- Add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes.
- Add the squash and cook, stirring, 3 minutes longer to soften.
- Add the remaining ingredients and stir well.
- Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.
Nutritional Info
Storage
Notes
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