California Vegetable and Chickpea Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup vegetable oil
- 2 tablespoons chili powder
- salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- cayenne pepper to taste
- 1 1/2 cups tomato juice
- 1 garlic clove, minced
- 1 celery rib, chopped
- Carbohydrate 84 g(28%)
- Fat 28 g(43%)
- Fiber 24 g(97%)
- Protein 25 g(50%)
- Saturated Fat 2 g(10%)
- Sodium 1426 mg(59%)
- Calories 661
Preparation In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick. Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot James Villas William Morrow and Co., Inc.
Preparation In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick. Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot James Villas William Morrow and Co., Inc.
