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California Vegetable and Chickpea Chili
Zutaten für 1  Menge anpassen
die Zutaten:
1/2 Tassevegetable oil
2 mittelonions chopped
Celery rib chopped
1 kleinGreen bell pepper; seeded and chopped
cloves garlic minced
2 mittelYellow squash or zucchini; scrubbed, ends trimmed, and chopped
2 Dose(32-oz each) chickpeas; drained
2 Esslöffelcilantro chopped
2 Esslöffelchilli powder
1 EsslöffelChopped fresh oregano; (or 1/2 ts dried)
1 EsslöffelChopped fresh basil; (or 1/2 ts dried)
1 Teelöffelground cumin
 Salt and black pepper to taste
 Cayenne pepper
4 grossRipe tomatoes; chopped and juices retained
1 1/2 Tassetomato juice
die Zubereitung:

In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften.

Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick.

Recipe from "Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot" by James Villas (William Morrow and Co., Inc.)

Hot for chili! America's favorite stew comes in many flavors By Lee Ann Price, News Correspondent

Mm-format by Petra <phildeb@gmx. Net>

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