MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean Chili With Cilantro Pesto
Categories: Chili
Yield: 6 Servings

MMMMM---------------------------CHILI--------------------------------
1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1/2 c Celery; chopped
2 cl Garlic; minced
14 1/2 oz Can diced fire-roasted
- tomatoes; undrained
6 oz Can tomato paste
1 c Water
2 tb Chili powder
1 ts Ground cumin
Salt
Black pepper; freshly ground
1 tb Fresh lemon juice
3 c Cooked black beans -OR-
30 oz Beans (2 cans);
- rinsed & drained
1/3 c Cilantro Pesto

MMMMM-----------------------CILANTRO PESTO----------------------------
1 c Fresh cilantro leaves;
- tightly packed
1/4 c Raw almonds
2 cl Garlic; crushed
1/2 ts Salt
3 tb Olive oil

Cilantro Pesto:

Combine the cilantro, almonds, garlic, and salt in a food processor
and process until smooth. With the machine running, add the olive oil
through the feed tube and process into a smooth paste. Store, tightly
covered, in the refrigerator with a thin layer of olive oil on top to
prevent discoloration.

Yield: 1 Cup

Chili:

Heat the olive oil or water in a large pot over medium heat. Add the
onion, celery, and garlic. Cover and cook until softened, about 5
minutes. Add the tomatoes and their juice, tomato paste, water, chili
powder, cumin, and salt & pepper to aste. Reduce the heat to low and
simmer for 30 minutes.

Add the lemon juice & beans and simmer for about 15 minutes. Taste and
adjust the seasonings. Just before serving, swirl in the pesto.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)