VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

January 2012 Recipe

"Here's a nice change from the usual chili recipes featuring red bean kidney beans and tomatoes." Makes 4 servings and takes about 3 hours to prepare and cook.

White Herb Chili
from "New Vegetarian Cuisine" by Linda Rosensweig

2 cups dried great Northern beans soaked overnight
1 tbsp olive oil
2 onions chopped
2 cups coarsely chopped zucchini
1 cup chopped carrots
1 cup chopped fennel
1 cup chopped celery
2 tbsp chopped canned green chili peppers (wear plastic gloves when handling)
4 cups low-sodium vegetable stock
1/2 cup chopped flat-leaf parsley
2 tbsp chopped fresh thyme
1 tbsp ground cumin
2 tsp low-sodium soy sauce
1/4 tsp ground red pepper
1 cup drained canned corn

1. Drain the beans and place them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer for 1.5 to 2 hours or until the beans are tender. Drain and set aside.

2. In a 4-quart saucepan over medium heat, warm the oil. Add the onions, zucchini, carrots, fennel and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and chili peppers; cook for 1 minute.

3. Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash about 1 cup of the beans into a paste. Sir in the corn. Simmer for 30 minutes, or until the chili thickens.

"If you'd like, serve the chili with some shredded low-fat Monterey Jack cheese and some non-fat sour cream."