Chili Con Queso (Ultimate Vegetarian Cookbook, Roz Denny, P.100) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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High-protein, high-fiber vegetarian chili. Tasty! Ingredients:
3 tbsp sunflower oil |
1 onion, large, chopped |
4 tbsp garlic, chopped |
1 red pepper, large, chopped |
4 jalapeno peppers, large, chopped |
31 oz kidney beans, red, mature seeds, cooked, boiled, without salt |
16 oz black beans, mature seeds, cooked, boiled, with salt |
14 1/2 oz college inn 99% fat-free chicken broth or vegetable stock |
14 1/2 oz del monte diced tomatoes |
1 pepper, dash |
4 tsp old el paso seasoning mix, taco |
2 tbsp cumin |
Directions:
1. In large saucepan, heat the oil and gently fry (low heat) the onion, garlic, red pepper, and fresh chilis for about 5 minutes.
2. Rinse canned red and black beans under running water. Set aside.
3. Stir in spices (taco seasoning mix, cumin, and pepper) to the onion and peppers mixture.
4. Add canned tomatoes and stock.
5. Heat on low-medium heat for 10 minutes or thereabouts.
6. Optional: serve with small chunks of smoked cheese and a sprinkling of sugar.
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