Posted by: Queen Bee 10-07-99 10:06 AM
1 T olive oil
1 large yellow onion finely chopped
2 medium sized sweet red peppers cored seeded and finely- chopped
2 cloves garlic minced
1 medium size stalk celery finely chopped 1 ½ T chili powder
1 teaspoon finely chopped pickled jalapeno peppers
1/4 teaspoon salt or to taste
4 medium size carrots peeled and sliced ¼ inch thick
8 oz mushrooms thinly sliced
1 cup water
1 (15 ounce) can low-sodium tomatoes with their juice
3 cups cooked black or pinto beans
1/2 cup plain nonfat yogurt
2 T minced fresh cilantro, coriander or parsley
In a large heavy saucepan, heat oil over moderately high heat until very hot but not smoking.
Add onions, red peppers, garlic, and celery.
Sauté, stirring frequently, for 7 minutes or until onion just begins to turn golden.
Stir in chili powder, cumin, jalapeno pepper, salt carrots mushrooms water, and tomatoes.
Bring liquid to a boil over high heat, then lower heat cove and simmer for 10 minutes or until carrots are barely tender.
Add beans, cover and cook for 5 minutes or until they are heated through.
Uncover saucepan and continue to cook for 10 minutes or until liquid has thickened slightly.
Top each portion with 2 tablespoons of yogurt and a sprinkle of cilantro.
Serve with crusty rolls
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