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carols-chili recipe

Date:    01 Oct 93 12:58:00 EDT
 From:    "Carol A. Ruiz (203) 727-7706" (CAR%A1%UTRC@mrgate.utc.com)
 Carol's Chili
 2 small onions, chopped (not too small)
 1 1/2 green peppers, chopped
 (balsamic vinegar for *frying*)
 2 16oz cans whole, peeled tomatoes
 2 cans dark red kidney beans
 1/2 can garbanzos
 chili, paprika, and turmeric to taste
 salt and pepper to taste
 Fry onions and green peppers in balsamic vinegar.  Drain & rinse
 beans, then using a potato masher, mash all but 1/2 can of the dark
 red kidney beans, and the garbanzos.  Add mashed beans, and fry with
 onions and peppers for a few minutes.  Add chili, paprika, and a pinch
 of turmeric (you can add more chili later, this is just to get you
 started) Now add both cans of tomatoes (split them in your pot with
 the spatula), and the rest of the (intact) kidney beans.  Plan on
 simmering this for at least 45 minutes, stirring occasionally.  As you
 are simmering, adjust spices to your taste. (I was using this really
 potent pure chili powder from an Indian store, so I used the paprika
 to cut it - if you use regular supermarket chili, you probably don't
 need the extra paprika.)
 Serve over split baked potatoes, or whatever!  The mashed beans make
 it nice and thick.
 This was so good that my husband (who made a face when I said I was
 making vegetarian chili) had not only seconds, but thirds!!
 kwvegan vegan