My spice of the month for March is cumin. This ancient spice is also sometimes called camino, and it dates back to the time of the Old Testament. Cumin is the dried fruit of a plant in the parsley family. The seeds are the same size and shape of caraway seeds, and they come in three colors: amber, black and white. Amber-colored cumin is the most widely available in American markets. Both black and white cumin can be found in most Asian markets. White cumin can be used in place of amber, but the black has a more peppery flavor. Cumin is an ingredient in both curry and chili powder, and it's particularly popular in Middle Eastern, Asian and Mediterranean cooking. However, it is also extremely prevalent in many Mexican and Southwestern dishes. This easy-to-make vegetarian chili is a good example. The predominant flavor in this dish, as in most chili, is cumin. Cumin seeds are available both whole and ground. Like all spices, cumin should be stored in a cool, dark place and is best when used within six months of the time it is opened.
VEGETARIAN CHILI
1 large onion, finely chopped (1 1/2 cups)
2 garlic cloves, pressed or minced
1 can (4 ounces) diced green chilies, undrained
1 large tomato, diced (1 cup, packed)
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 1/4 teaspoons chili powder
2 cans red kidney beans (15 ounces each), drained (3 cups)
1 1/2 cups tomato or V-8 juice
1/2 cup grated sharp or smoked Cheddar cheese, optional
1. Combine the onion and garlic in a large, heavy skillet and cook, covered, over low heat until the onion is soft and translucent, about 8 minutes, adding a little water if necessary to prevent scorching.
2. Add all remaining ingredients and mix thoroughly. Continue cooking over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes. Makes 4 servings.
Each 1-1/4-cup serving contains approximately: 224 calories; 1 gm fat; 0 mg cholesterol; 572 mg sodium; 43 gm carbohydrates; 14 gm protein; 11 gm fiber.
My booklet "Beans and Legumes for Every Occasion" contains light but satisfying recipes for the most commonly used beans and tells how to substitute some of the more readily available designer varieties. To order, send $3 (check or money order) and a stamped (57 cents), self-addressed, No. 10 envelope to Beans, P.O. Box 536475, Orlando, FL 32853-6475. Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rondale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. © King Features Syndicate Inc.