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   MSGID: 35270.fidonet_cooking@1:105/500 2da871dc   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
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