You may also like
Categories:
chili powder extra-virgin olive oil yellow onions pineapple water vegetable stock cilantro stems Mirin wine Worcestershire sauce lite coconut milk cane juice salt tamari sauce
Viewed: 131 - Published at: 2 years agoIngredients
- 1 tablespoon Ancho chili powder
- 1 teaspoon extra virgin olive oil
- 1 cup diced yellow onions
- 2 cups fresh diced pineapple
- 2 1/2 cups water
- 2 1/2 cups vegetable stock
- 1 teaspoon fresh cilantro stems
- 1 tablespoon Mirin wine
- 1 teaspoon Worcestershire sauce
- 1 cup lite coconut milk
- 1 tablespoon evaporated cane juice
- 1/2 teaspoon sea salt
- 2 tablespoons low sodium Tamari sauce
Method
- 1. Toast chili powder in a toaster oven 3-5 minutes or until golden.
- 2. In a large saucepot, over medium heat, saute onions in olive oil until translucent. Add pineapple and saute until slightly caramelized. Add toasted chili powder and stir to combine.
- 3. Add water, vegetable stock and cilantro stems to the pot and bring to a simmer. Simmer for 30 minutes until liquids and solids are even. Remove from stove, cool slightly and puree mixture.
- 4. Stir in remaining ingredients and serve.
- Makes 8 (3/4 cup) servings, each containing approximately:
- 95 calories
- 15 gm. carbohydrate
- 2 gm. fat
- 0 mg. cholesterol
- 1 gm. protein
- 254 mg. sodium
- 2 gm. fiber
