CHILI WITH CORN TORTILLAS

Chili With Corn Tortillas image

Provided by Marian Burros

Time 40m

Yield 5 servings

Number Of Ingredients 14

Ingredients

1 pound plum tomatoes
2 tablespoons corn oil
2 large onions, chopped
3 large cloves garlic, minced
1 jalapeno pepper, minced
2 cups canned no-salt-added tomato puree
1/4 teaspoon ground coriander
1/8 teaspoon allspice
1 1/2 teaspoons dried oregano
1 tablespoon mild pure chili powder
1 1/2 teaspoons ground cumin
2 tablespoons fresh coriander (cilantro) optional
2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked
8 to 10 corn tortillas

Steps:

Chop half of tomatoes; puree rest, with a food processor if possible.
Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 791 milligrams, Sugar 13 grams