From: Terry and Kathleen Schuller (schuller@ix.netcom.com)

http://www.fatfree.com/recipes/chili/jays-mondo-pablano-chili

                        Jay's Mondo Pablano Chili

Recipe By     : www.vegetariantimes.com, 3/97
Serving Size  : 4   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    balsamic vinegar
   1      large         yellow onion -- diced
   1      each          red bell pepper -- seeded and diced
   1      large stalk   celery -- chopped
   2      cloves        garlic -- minced
   2      each          poblano peppers -- roasted
  28      ounces        stewed tomatoes
  15      ounces        red kidney beans or black beans -- drained
   1      cup           water
   2      tablespoons   tomato paste
   1      tablespoon    chili powder
   2      teaspoons     dried oregano
   5 1/2  teaspoons     ground cumin
     1/2  teaspoon      salt

Heat balsamic vinegar 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. Makes 4 to
6 servings.
Helpful Hint: To roast a pepper, 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.
Note: 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.
Variation: This richly flavored chili is excellent served over macaroni or
spaghetti. 
Per Serving: 232 Cal.; 10g Prot.; 5g Fat; 42g Carb.; 0 Chol.; 1,185mg Sod.;
12g Fiber. Vegan
This is excerpted from Vegetarian Soup Cuisine by Jay Solomon (Prima
Publishing, 1996). 
(Note:  original recipe used canola oil for the balsamic vinegar.)