Thursday, 9 December 2010

Vegetarian Chili

I made chili tonight with ingredients on hand and it turned out very well. Served on tostadas with a salad and fruit for dessert, it made a tasty meal.

1 onion
2 Poblano peppers
3 cloves of garlic
 and cook in a small amount of olive oil in a wok.

2 teaspoons crushed cumin seeds
2 teaspoons or more chili powder
1/2 teaspoon of cayenne pepper

Add: 6-8 oz of tomato paste and an equal amount of water and simmer with lid on for 10 minutes until vegetables are soft.

1 19 -oz tin each of lentils, kidney beans and black beans, drained
Add a little more water if necessary.

Slice one zucchini and chop 1/2 fresh cilanto, 1/2 cup salsa and add to mixture. Simmer until zucchini just starts to soften. Adjust seasonings adding salt and pepper to taste.

Makes 6-8 servings

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