JAY'S MONDO POBLANO CHILI

"This richly flavored chili is excellent served over macaroni or spaghetti."

1 tablespoon canola oil
1 large yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery stalk, chopped
2 cloves garlic, minced
2 to 3 poblano* peppers, roasted**
1 (28 ounce) can stewed tomatoes
15 ounces cooked red kidney beans or black beans, drained
1 cup water
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes.

Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside 5 to 10 minutes before serving.

Ladle chili into bowls and serve with warm cornbread if desired.

*If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch, canned green chilies can be used, but do not substitute fresh green bell pepper.

**TO ROAST PEPPERS:
Trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag, seal and set aside 15 minutes. Remove from bag. Peel off charred skin with fingers.

Servings: 4-6
Source: Vegetarian Soup Cuisine by Jay Solomon