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Chili Base

Submitted by skiplisa1

YIELD

8 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2

EACH PASILLA CHILES *

2

EACH ANAHEIM CHILIES *

2

EACH SWEET RED BELL PEPPERS

2

TABLESPOONS VEGETABLE OIL

2

MEDIUM ONIONS
diced

3

TABLESPOONS GARLIC
minced

10

EACH TOMATOES
seeded and diced

2

TEASPOONS CUMIN

1

TEASPOON CINNAMON
ground

Directions

ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them.

Preheat oven to 325℉ (160℃).

Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.

Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt.

Cover and place in the 325℉ (160℃) oven for 30 minutes.

Remove the chili base from the oven and scrape into a bowl.

Divide into family portions and place in the freezer for up to 6 months.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 218g (7.7 oz)

Amount per Serving

Calories 82 42% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 11mg 0%

Total Carbohydrate 4g 4%

Dietary Fiber 3g 13%

Sugars g

Protein 5g

Vitamin A 44% • Vitamin C 101%

Calcium 4% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium