AUTUMN CHILI SAUTÉ
Serves 4 to 6 as a main dish.
Note: This will keep 5 days in the refrigerator. A green salad is a good partner for this meal.
• Good-tasting extra-virgin olive oil
• 1 lb. (half a large) cabbage, coarsely chopped, or 1/2 of a butternut squash, peeled, seeded and cut into 1-in. chunks
• 1 lb. green beans, trimmed
• 2 medium onions, coarsely chopped
• Salt and freshly ground black pepper
• 5 large cloves garlic, minced
• 1 to 2 tiny hot chiles (dry or fresh)
• 1 tbsp. ground pure mild chile
• 1 generous tsp. coriander
• 1 generous tsp. cumin
• 1 generous tsp. dry oregano
• 2 tsp. dried basil
• 2 generous tsp. sweet paprika
• 1/3 c. vinegar
• 1/2 c. dry wine (red or white)
• 1 (28-oz.) can whole tomatoes, crushed
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (15-oz.) can red kidney or azuki beans, rinsed and drained
• 3 c. water
Directions
Film the bottom of a 12-inch straight-sided sauté pan with the oil and heat over medium-high. Add the cabbage (or squash), green beans and onions. Season with salt and pepper. Saute about 10 minutes, or until starting to brown. Stir in garlic and seasonings and cook 1 minute.
Add the vinegar and wine. Boil down as you scrape up any brown glaze on the bottom of the pan. When no moisture is left, stir in the tomatoes, two cans of beans and 3 cups of water. Bring to a gentle simmer, cover and cook 10 minutes (check for sticking), or until the green beans are tender.
Uncover and cook off excess liquid (stirring to protect from burning) until chili is thick and rich-tasting. Season to taste. Serve hot, at room temperature, or reheated.
Nutrition information per serving of 6:
Calories264Fat6 gSodium530 mg
Carbohydrates44 gSaturated fat1 gCalcium184 mg
Protein12 gCholesterol0 mgDietary fiber15 g
Diabetic exchanges per serving: 3 bread/starch,1/2 lean meat, 1/2 fat.
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