Ingredients
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp vegetable oil
1 can whole tomatoes (28 oz can) undrain, ed coarsely chopp
2 can kidney beans (16 oz cans) rinsed a, nd drained
1 can whole kernel corn (12oz can) drain, ed
1/2 cup picante sauce
1 1/2 tsp ground cumin
1 tsp oregano leaves, crushed
1 tsp unsweetened cocoa
1/4 tsp cinnamon
1 red or green bell pepper cut into, 1/2-inch slices.
OPTIONAL TOPPINGS
1 sour cream
1 chopped green onions
Directions
Cook onion and garlic in oil in large saucepan or Dutch oven until
onion is tender but not brown. Add remaining ingredients except red
pepper and optional toppings; bring to a boil. Reduce heat, cover and
simmer 20 minutes. Stir in red pepper; continue to simmer uncovered
5 minutes or until desired consistency. Ladle into bowls; top as
desired and serve with additional picante sauce. Makes 6 servings,
about 7 1/2 cups chili.
Brightly colored and boldly flavored, this meat-free chili is
lightly seasoned with cinnamon. Its far-from-the-ordinary flavor and
low fat and calorie counts make it a favorite of the fitness set.
Servings: 6 servings
Chili Rico Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, certainly as far into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Additionally, he informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including some that we all recognise for example thyme, fennel and parsley. During the next few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and because of this chefs and their collection of recipes became highly prized. However, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes of their peers. By the time we get to the twentieth century, cookery books are in high demand, due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Chili Rico recipe.
