Vegetarian Cajun Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound dried red beans3 tablespoons extra-virgin olive oil2 medium yellow onions, finely chopped2 medium garlic cloves, finely chopped2 fresh jalapeño chilies, stemmed, seeded, and finely chopped1 fresh long green (Anaheim) chili, stemmed and finely chopped1 celery stalk, finely chopped1 tablespoon ground cumin6 cups water (Note: I used 3 cups because I like thick soups)1 (14 1/2-ounce) can crushed tomatoes1/2 cup finely chopped fresh cilantro1/2 tablespoon salt3/4 teaspoon white pepper1/2 teaspoon dried oreganoSteamed white rice, for servingTabasco sauce, for serving
In a medium-sized saucepan, put the beans and enough cold water to cover them by at least 1 inch. Bring to a boil over high heat. Continue boiling briskly for 5 minutes; then, remove the pan from the heat and leave the beans to soak for 1 hour. Drain and rinse well. Set the beans aside.
In a large saucepan, heat the olive oil over medium heat. Add the onions, garlic, chilies, and celery and sauté until the onions are transparent, 2 to 3 minutes. Add the cumin and sauté 1 minute longer.
Add the beans, the 6 cups of water, the tomatoes, cilantro, salt, pepper, and oregano. Bring to a boil, reduce the heat, and simmer gently until the beans are very tender, 2 to 3 hours, stirring occasionally and adding more water if necessary to keep the beans covered.
Serve the beans over steamed rice, passing Tabasco sauce for guests to add fire to individual servings as desired.
Number of Servings: 6
Recipe submitted by SparkPeople user WVCINDY.
In a large saucepan, heat the olive oil over medium heat. Add the onions, garlic, chilies, and celery and sauté until the onions are transparent, 2 to 3 minutes. Add the cumin and sauté 1 minute longer.
Add the beans, the 6 cups of water, the tomatoes, cilantro, salt, pepper, and oregano. Bring to a boil, reduce the heat, and simmer gently until the beans are very tender, 2 to 3 hours, stirring occasionally and adding more water if necessary to keep the beans covered.
Serve the beans over steamed rice, passing Tabasco sauce for guests to add fire to individual servings as desired.
Number of Servings: 6
Recipe submitted by SparkPeople user WVCINDY.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 356.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.9 g
- Protein: 5.9 g
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