* Exported from MasterCook * Three-Bean Vegetable Chili Recipe By : Vegetarian Times, March 1998, page 45 Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Olive oil 1/4 ts Crushed red pepper flakes 1 tb Coriander seeds 1 tb Cumin seeds 3 md Bell peppers -- seeded, chopped, - red, orange, and yellow 2 md Fennel bulbs 1 ts Dried oregano 2 tb Chili powder 3 md Tomatoes -- peeled and chopped - -OR- 16 oz Can diced tomatoes 1 1/2 c Cut green beans 1 3/4 c Cooked or canned kidney beans -- rinsed if canned 1 3/4 c Cooked or canned black beans -- rinsed if canned 1 3/4 c Cooked or canned white beans -- rinsed if canned Water or tomato juice -- - as needed 1/2 c Fresh cilantro or parsley -- - chopped Salt -- to taste Black pepper -- - freshly ground, to taste Cheddar cheese -- shredded - (optional) Yogurt -- for garnish Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests. And the best part is, 1 serving contains 11 g of fiber, nearly half the recommended daily intake of 25 g per day. In large heavy pot, heat oil over medium heat. Add crushed red pepper flakes, coriander, and cumin, and cook, stirring often, until seasonings darken slightly. Add peppers, fennel, oregano, and chili powder, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add tomatoes and all beans and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Add water or tomato juice as needed if too much liquid evaporates. Stir in cilantro or parsley and season with salt and pepper. Serve in shallow bowl, garnished with shredded cheese or yogurt if desired. Per serving: 286 cal; 14 g protein; 3 g total fat (1 g sat fat); 50 g carbs; 0 chol; 380 mg Sod; 11 g fiber; Vegan/Lacto Busted by Christopher E. Eaves Busted by Kathleen on Apr 20, 1998 - - - - - - - - - - - - - - - - - -