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MSGID: 35270.fidonet_cooking@1:105/500 2da871dc
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Chili With Cilantro Pesto
 Categories: Chili
      Yield: 6 Servings
 
MMMMM---------------------------CHILI--------------------------------
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
    1/2 c  Celery; chopped
      2 cl Garlic; minced
 14 1/2 oz Can diced fire-roasted
           - tomatoes; undrained
      6 oz Can tomato paste
      1 c  Water
      2 tb Chili powder
      1 ts Ground cumin
           Salt
           Black pepper; freshly ground
      1 tb Fresh lemon juice
      3 c  Cooked black beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
    1/3 c  Cilantro Pesto

MMMMM-----------------------CILANTRO PESTO----------------------------
      1 c  Fresh cilantro leaves;
           - tightly packed
    1/4 c  Raw almonds
      2 cl Garlic; crushed
    1/2 ts Salt
      3 tb Olive oil
 
  Cilantro Pesto:
  
  Combine the cilantro, almonds, garlic, and salt in a food processor
  and process until smooth. With the machine running, add the olive oil
  through the feed tube and process into a smooth paste. Store, tightly
  covered, in the refrigerator with a thin layer of olive oil on top to
  prevent discoloration.
  
  Yield: 1 Cup
  
  Chili:
  
  Heat the olive oil or water in a large pot over medium heat. Add the
  onion, celery, and garlic. Cover and cook until softened, about 5
  minutes. Add the tomatoes and their juice, tomato paste, water, chili
  powder, cumin, and salt & pepper to aste. Reduce the heat to low and
  simmer for 30 minutes.
  
  Add the lemon juice & beans and simmer for about 15 minutes. Taste and
  adjust the seasonings. Just before serving, swirl in the pesto.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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