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Cincinnati Vegetarian Chili

This makes a hearty flavorful chili-won't fool a real meat eater, but he
might be willing to try it once in a while---

Cincinnati Vegetarian Chili (5 cups)

Mince in the Cuisinart:
	2 cloves garlic
Add and chop finely:
	1 medium onion
	1 rib celery
	1 medium carrot
Cook vegetables in a large pot over medium heat until tender, about 5 min. in:
	1 c water or vegetable stock
Stir in, in this order:
	2 1/2 c water or vegetable stock
	2 6 oz. cans tomato paste (OVER)
	1 1/4 t chili powder
	1 1/4 t cinnamon
	1 t salt
	1/2 t each: paprika, black pepper, oregano, cumin
	1/4 t  each: ground allspice, ground cloves, nutmeg
	1 bay leaf.
Bring to a boil, reduce heat, simmer 30 min.
Stir in and simmer another 30 min.:
	1/3 c bulgur
	1 c cooked black eyed peas or other beans (op.)
Serve in soup bowls with:
	fat free saltines
or in rim soups over spaghetti, topped with:
chopped red onion.

V. H. Jergens