• Ingredients: 33
  • Serves: 6

Vegetable chili with olive oil, large onion, coarsely chopped, large garlic cloves, chopped, 14 1/2-ounce cans diced tomatoes in juice, 4-ounce can diced mild green chilies, chili powder, ground cumin, dried oregano, 15- to 16-ounce cans kidney beans, drained, , 10-ounce package frozen corn kernels.

Ingredients

  • 3 tbsps. olive oil
  • 1 large onion, coarsely chopped
  • 6 large garlic cloves, chopped
  • 3 tomatoes juice
  • 1 4-ounce can diced mild green chilies
  • 3 tbsps. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 2 15- to 16-ounce cans kidney beans, drained
  • 2 green bell peppers, cut into 1/2-inch pcs.
  • 1 10-ounce package frozen corn kernels

For dressing

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano.

    For this step you will need

  2. Step 2 Cook 10 minutes to blend flavors. Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.

    For this step you will need

Nutrition information

Calories 323 Carbohydrates 51 g (17%)
Fat 10 g (15%) Protein 13 g (26%)
Saturated Fat 1 g (6%) Sodium 528 mg (22%)
Polyunsaturated Fat 2 g Fiber 15 g (59%)
Monounsaturated Fat 6 g Cholesterol 0