|
Actually, I came up with one today. Credit for the original recipe goes to Rachael Ray.
Green Chili (modified for vegetarians)
2 tsp vegetable oil
1 bunch scallions
2 tsp dried oregano
2 tsp cumin
4 cups vegetable broth
3 handfuls tortilla chips
1 can black beans
1 can small red beans
1 jar green salsa
Heat 3 cups of the vegetable broth in a saucepan. When it comes close to a boil, add three handfuls of tortilla chips. Let this cook until the tortilla chips fall apart. Meanwhile, heat vegetable oil in Dutch oven or large pot. Chop the scallions. Add scallions, oregano, and cumin. Saute until scallions are tender. Add 1 cup of the vegetable broth (all you have left), both cans of beans, and the jar of salsa. Bring up to a simmer. By this time, the tortilla chips should have fallen apart in the broth. Add the broth/chip mixture to the bean mixture and heat through. Season before serving; the chips should have added salt to the soup but always check your seasoning. I found that I liked a little more cumin than the recipe called for.
Serve with chopped avocado, sour cream, and extra tortilla chips.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
|