Jays Mondo Pablano Chili
Try this Jays Mondo Pablano Chili recipe, or contribute your own. "Main dishes" and "Beans" are two of the tags cooks chose for Jays Mondo Pablano Chili.
Yield: 4 Servings Ready in 1 hours
1 people trying soon
Jays Mondo Pablano Chili Preparation
Heat balsamic vinegar in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving. Ladle chili into bowls and serve with warm cornbread if desired. Makes 4 to 6 servings. Helpful Hint: To roast a pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers. Note: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper. Variation: This richly flavored chili is excellent served over macaroni or spaghetti. Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.; 0 Chol.; 1,185mg Sod.; 12 g Fiber. Vegan This is excerpted from Vegetarian Soup Cuisine by Jay Solomon (Prima Publishing, 1996). (Note: original recipe used canola oil for the balsamic vinegar.) Recipe by: www.vegetariantimes.com, 3/97 Posted to fatfree digest V97 #029 by Terry and Kathleen Schuller
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Jays Mondo Pablano Chili. Be the first to review it!