South End Deep Root Chili
- 1-1/2 cups unsweetened apple juice
- 4 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 6 Tbsp minced garlic
- 4 tsp ground cumin
- 10 tsp chili powder, or to taste
- 4 cans black beans, drained, rinsed and drained again
- 28 oz vegetable stock (or chicken stock)
- 4 tsp lemon honey (or 4 tsp plain honey + 2 tsp fresh squeezed lemon or lime juice)
- 1 small dried chili pepper, crushed, or hot sauce to taste
- 1 28-oz can diced or chopped tomatoes, with juice
- 1/2 cup orzo (or other tiny pasta)
- 1/4 tsp salt (taste first if using storebought stock)
- Black pepper to taste
- Monterey Jack cheese, grated (for garnish)
- Sour cream (for garnish)
- This recipe is vegetarian
- Produce
- Black beans (4 cans)
- Carrots (1 cup)
- Celery (1 cup)
- Chili pepper, small dried (1)
- Cumin, ground (4 tsp)
- Garlic (6 Tbsp)
- Onion (4 cups)
- Tomatoes, with juice (1 28-oz can)
- Canned Goods
- Vegetable stock (28 oz)
- Cooking & Baking
- Black pepper (1)
- Chili powder (10 tsp)
- Lemon honey (4 tsp)
- Salt (1/4 tsp)
- Pasta & Grains
- Orzo (1/2 cup)
- Drinks
- Apple juice, unsweetened (1 1/2 cups)
- Dairy
- Monterey jack cheese, grated (1)
- Sour cream (1)
Preparation
Read recipe preparation on theperfectpantry.com
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Published September 18, 2006 (6 years ago).
1 person saved this recipe.
