Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

CALIFORNIA VEGETABLE AND WHITE BEAN CHIL




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1/2 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 tablespoons chopped fresh coriander (cilantro) leaves
2 tablespoons chili powder
1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled
1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled
1 teaspoon ground cumin
salt to taste
black pepper to taste
cayenne pepper to taste
4 large tomatoes, chopped and juices retained
1 1/2 cups scd legal tomato juice

Recipe



1. In a large, heavy pot, heat the oil over moderate heat.

2. Add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes.

3. Add the squash and cook, stirring, 3 minutes longer to soften.

4. Add the remaining ingredients and stir well.

5. 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.