Bean And Vegetable Chili Mark Bittman Recipes

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BEAN AND VEGETABLE CHILI (MARK BITTMAN)



Bean and Vegetable Chili (Mark Bittman) image

Mark Bittman's Bean and Vegetable Chili as published in Runner's World "The Athlete's Palate"

Provided by Mark S.

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1/2 lb ground turkey or 1/2 lb ground chicken
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1 onion, chopped
1 tablespoon garlic, minced
2 small eggplants, cubed
1 medium zucchini, chopped
2 carrots, chopped
1 cup mushroom, quartered
1 chile, seeded and minced (fresh or dried)
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 cup canned tomato, seeded and chopped
4 cups canned kidney beans, liquid reserved
2 cups vegetable stock (adjust as needed)
2 tablespoons fresh cilantro, for garnish

Steps:

  • Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.
  • Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.
  • Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.

Nutrition Facts : Calories 362.5, Fat 14.1, SaturatedFat 3.4, Cholesterol 25.7, Sodium 702, Carbohydrate 43.5, Fiber 15.5, Sugar 11.3, Protein 19.6

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