VEGETARIAN BLACK BEAN CHILI STEW

Using Panasonic INVERTER® Microwave



Developed by The Culinary Institute of America for Panasonic

  
Yield:
  •  1 quart (4-5 portions)
INGREDIENTS:
  •  Olive oil 2 Tbsp.
  •  Onions, diced 1 cup
  •  Garlic, minced 1 tsp.
  •  Celery, diced 1/2 cup
  •  Red pepper, diced 1/2 cup
  •  Green pepper, diced 1/2 cup
  •  Jalapeno pepper, minced 1 ea.
  •  Cumin, ground 1 Tbsp.
  •  Coriander, ground 2 tsp.
  •  Paprika 2 tsp.
  •  Cinnamon, ground 1/8 tsp.
  •  Tomatoes, peeled, seeded, diced 2 cups
  •  Black beans, canned, (15 oz.) 2 ea.
  •  Cilantro, chopped 2 Tbsp.
  •  Salt 3/4 tsp.
  •  Black Pepper 1/2 tsp.
PROCEDURE:
  1.  Combine the olive oil, onions, garlic, celery, red pepper, green pepper, jalapeno, and spices in a 2 qt. microwave container. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave on P10 for 5 minutes, until all the vegetables are tender and fragrant.
  2.  Add the tomatoes and beans. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave on P10 for 6 minutes, until thoroughly heated.
  3.  Just before serving, finish seasoning the chili by adding the cilantro, salt, and pepper.