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

Herb Chili




Source of Recipe


the web


List of Ingredients




2 c Dried great Northern beans, soaked overnight
1 tb Olive oil
2 Onions, chopped
2 c Coarsely chopped zucchini
1 c Chopped carrots
1 c Chopped fennel
2 tb Chopped canned green chili peppers (wear plastic gloves when handling)
1 c Chopped celery
4 c Low-sodium vegetable stock
1/2 c Chopped flat-leaf parsley
2 tb Chopped fresh thyme
1 tb Ground cumin
2 ts Low-sodium soy sauce
1/4 ts Ground red pepper
1 c Drained canned corn


Recipe



Drain the beans and place them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce to medium. Simmer for 1-1/2 to 2 hours, or until the beans are tender. Drain and set aside.

In a crock pot, warm oil with medium heat. Add the onions, zucchini, carrots, fennel and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and chili peppers; cook for 1 minute.

Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash about 1 cup of the beans into a paste. Stir int the corn. Simmer for 30 minutes, or until the chili thickens.