TZUTC: -0800
MSGID: 35328.fidonet_cooking@1:105/500 2db31e76
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: Orange Chipotle White Bean Chili
 Categories: Chili
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1    Red bell pepper;
           - seeded & chopped
      1    Chipotle chile in adobo;
           - up to 2, minced
      3 tb Chili powder
      1 tb Fresh thyme; minced -OR-
      1 ts Dried thyme
      1 ts Natural sugar
 14 1/2 oz Can diced tomatoes;
           - undrained
      1 c  Salsa
      3 c  Cooked cannellini or
           - other white beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
  1 1/2 c  Cooked navy beans -OR-
     15 oz Can beans; rinsed & drained
      1 c  Water
    1/3 c  Fresh orange juice
      2 ts Orange peel; grated
           Salt
           Black pepper; freshly ground
           Orange slices; for garnish
           Fresh thyme sprigs;
           - for garnish
 
  Heat the olive oil or water in a large pot over medium heat. Add the
  onion and bell pepper. Cover and cook until softened, about 5
  minutes. Stir in the chipotles, chili powder, thyme, and sugar. Add
  the tomatoes and their juice, salsa, both kinds of beans, and water,
  and simmer for 45 minutes.
  
  Stir in the orange juice, orange zest, and salt & pepper to taste.
  Cook for 10 minutes to blend the flavors. Serve hot, garnished with
  the orange slices and thyme sprigs.
  
  This is especially good served over basmati rice.
  
  Recipe by Vegan Planet by Robin Robertson
 
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