Soups and Stews, Vegetables

Cajun Veggie Chili

  • 2 tablespoons Olive oil
  • 1 large Onion, peeled, cut in 1/4-inch cubes
  • 1 Green bell pepper, cored, seeded,
  • ~ Cut in 1/4-inch cubes
  • 1 Red bell pepper, cored, seeded
  • ~ Cut in 1/4-inch cubes
  • 1 tablespoon Garlic, minced
  • 2 1/2 tablespoons Chili powder
  • 1 tablespoon Cumin, ground
  • 28 ounces Peeled plum tomatoes, lightly crushed,
  • ~ With juices
  • 2 teaspoons Thyme, dried
  • 2 cans (15 1/4 oz) Black-eyed peas or black beans
  • 1 can Corn kernels, cooked
  • 1 large bunch Spinach, fresh, stems removed,
  • ~ Well washed, coursely chopped
  • ~ Salt and pepper to taste
  • 2 tablespoons Lemon juice, fresh
  • ~ White rice, cooked, for serving
  • 1/2 cup Plain yogurt
  • 4 Scallions, 3 inches of green left on,
  • ~ Thinly sliced on the diagonal

    • Place the oil, onion, and peppers in a large, heavy pot over low heat. Cook, stirring occasionally, for 10 to 12 minutes or until the vegetables are very soft.Add garlic; cook 2 minutes longer. Add chili powder and cumin; cook, stirring, for 1 minute. Add the tomatoes and thyme; simmer over medium heat for 10 minutes. Add the black-eyed peas and corn; cook, stirring occasionally, for 10 minutes longer. Remove from heat. Add the spinach and stir in the lemon juice. Serve over white rice, garnished with a dollop ofyogurt and sprinkeled with scallions.

    Makes 4 to 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!