Tuesday, January 25, 2011

Vegetarian Week: Tunisian Vegetable Chili

Tunisian Vegetable Chili
makes 4 servings
from bhg.com

2 Tablespoons Olive Oil
1 Medium Onion, Chopped (1/2 Cup)
1 Medium Carrot, Chopped (1/2 Cup)
1 Small Yellow or Green Bell Pepper, Chopped (1/2 Cup)
2 Teaspoons Chili Powder
3/4 Teaspoon Ground Cinnamon
Salt and Pepper, To Taste
1/2 Teaspoon Cumin
1 (14.5 oz.) Can Diced Tomatoes, Undrained
1 (15 oz.) Can Canellini, Great Northern, or Pinto Beans, Rinsed and Drained
1 Can Vegetable Broth
1 Can Corn
1/2 Cup Apple Juice or Cider
1/3 Cup Raisins, Chopped
Several Dashes Tobasco Sauce
2 Cups Hot, Cooked Couscous
1/4 Cup Peanuts, Chopped

Heat olive oil in a medium saucepan. Cook onion, pepper, and carrots covered over medium-high heat for 8-10 minutes, or until soft. Add chili pepper, salt and pepper, cinnamon, cumin, tomatoes, beans, vegetable broth, corn, apple juice, raisins, and Tobasco. Bring to a boil, then reduce to simmer. Cook covered for 5 minutes, stirring occasionally. Serve with couscous and garnish with peanuts.

This chili was delicious. The sweetness of the raisins and corn balance out the spicyness of the Tobasco. This recipe was very simple, as well as very adaptable. Don't skip on the couscous, I love the texture that it adds! 

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