Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Lynne's Winter Veggie Chili




Source of Recipe


Spendid Table


List of Ingredients




2 to 3 tablespoons extra-virgin olive oil

1 pound (half a large) cabbage, coarsely chopped

1 pound green beans, trimmed

2 medium onions, coarsely chopped

salt and freshly ground black pepper

5 large cloves garlic, minced

2 tablespoons chile powder (blend of spices) or, 1 tablespoon ground pure chile, 1 teaspoon each coriander, cumin and oregano

2 teaspoons dry basil

2 generous teaspoon sweet paprika

1/3 cup vinegar

1/3 cup dry wine (red or white)

1 28-ounce can whole tomatoes, crushed

water as needed


Recipe



1. In a 12-inch saute pan, heat oil over medium high. Add cabbage, beans and onions. Season with salt and pepper. Saute about 10 minutes, or until starting to brown. Stir in garlic and seasonings and cook 1 minute.

2. Add vinegar and wine, boil down as you scrape up any brown glaze on the bottom of the pan. When no moisture is left, stir in the tomatoes and their juice. Bring to a gentle simmer, cover, and cook 10 minutes (check for sticking), or until beans are tender. Uncover and cook off excess liquid (stirring to protect from burning) until chile is thick and rich tasting.

3. Season to taste. Serve hot, at room temperature, or reheated. A green salad a good partner.