West Coast Chile

This recipe is from the Vegan Planet cook book on page 323.

I love the red and yellow peppers and the flavor of the red wine. I added a sprinkle of 2% cheddar and a dollop of sour cream that were not called for in the recipe. The black olives were omitted.

 

 

 

West Coast Chile

1 tablespoon olive oil
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 garlic clove, minced
8 ripe plum tomatoes, diced
1/4 cup tomato paste
2 tablespoons chile powder
1 teaspoon oregano
1/2 cup dry red wine
1 1/2 cups water
3 cups cooked or two 15 oz cans kidney beans, drained and rinsed
salt and freshly ground pepper to taste
2 ripe avocados, peeled, pitted and diced
1/2 cup pitted and sliced brine-cured black olive

Heat the olive oil in a large pot over medium heat. Add the onion,  bell peppers, and garlic. Cover and cook until softened, about 10 minutes. Add the tomatoes, tomato paste, chili powder, oregano, wine, water, beans. and salt and pepper to taste.  Simmer until flavors are blended and the desired consistency is achieved, about 30 minutes.

Serve hot, topped with the avocados and olives.

Makes 6 servings.

Per serving:
Calories: 282
Total Fat: 11.5
Sat Fat: 1.7g
Total Carbs: 38.6g
Fiber: 14.9g
Sugars: 10.7g
Protein: 10.6g

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