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Recipe from: Judy Kujawa
Servings: Makes 6 servings, about 1 cup per serving.
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
1 tablespoon finely chopped garlic, or about 3 cloves
1 to 3 jalapeño peppers, seeded and minced
1 tablespoon ground cumin
2 teaspoon ground ancho chile, or 1 ½ tablespoon chili powder
1 teaspoon dried oregano
2 15 ounce cans pinto beans, rinsed and drained
1 14 ounce can diced tomatoes, drained
2 cups fat-free vegetable broth, divided
¼ cup chopped cilantro leaves
2 tablespoon mesa or corn meal
salt and freshly ground black pepper, to taste
In a medium Dutch oven or a large pot, heat the oil over medium-high heat. Sauté the onion, bell pepper and garlic in oil until the onion is translucent, about 4 minutes. Add the jalapeño pepper(s), cumin, ancho chile or chili powder and oregano. Stir it until the spices are fragrant, about 1 minute, but don't let them burn. Add the beans, diced tomatoes, cilantro and all but 3 tablespoons of vegetable broth. Set the remaining vegetable broth aside. Bring the chili to a boil. Reduce heat and simmer, uncovered, about 10 minutes. Meanwhile, place the mesa or corn meal in a small bowl. Mix in the reserved vegetable broth, stirring to make it smooth. Blend the corn mixture into the chili, mixing it well. Add the salt and pepper, if desired. Continue simmering for 10 minutes. For the best flavor, let the chili sit at least 1 to 2 hours in the refrigerator. Reheat and serve.
You can use a mixture of canned beans such as black, kidney, white or garbanzo beans, instead of just pinto beans.