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veg-chili recipe

Date:    Tue, 17 Aug 93 14:22:55 EDT
 From:    jfrawley@mailbox.syr.edu
 Chili Without Carne
 Adapted from Jane Brody's Good Food Book
 My notes are marked with an *
 2 medium onions, chopped
 3 large cloves garlic, minced
 1 green pepper, chopped
 *I used 1 green pepper and one red pepper
 1 fresh jalapeno pepper, finely chopped (wear rubber gloves), or 2
   tablespoons canned hot peppers (jalapeno or green chilies)
 1 28-ounce can tomatoes in puree or drained tomatoes, chopped plus a
   15-ounce can of puree
 *I doubled this amount and then doubled all the spices as well
 I will put in the original amounts, and you can decide how much you
 would like to use
 1/2 teaspoon ground coriander
 1/4 teaspoon whole cloves or generous pinch ground cloves
 1/4 teaspoon allspice berries or generous pinch ground allspice
 2 teaspoons oregano
 2 tablespoons brown sugar (If you're not into sugar, don't use it.
 It does give the chili an interesting flavor mix with the sugar and 
 2 tablespoons mild chli powder 
 2 tablespoons ground cumin
 2 cups cooked kidney or pinto beans 
 *I used one can each (16 ounces) kidney and pinto beans
 1 cup raw rice, brown or white
 2 cups boiling water
 1.  In a Dutch oven or large, heavy saucepan, saute the onions, garlic
 green pepper, and jalapeno pepper until they are softened. (Note, I
 rarely use oil, so I sprayed the pan with a light coating of Pam and
 threw in a splash of wine to cook these veggies).
 2.  Add the tomatoes (and puree), coriander, cloves, allspice,
 oregano, brown sugar, chili, cumin, and beans.  Bring the chili to a
 boil, reduce the heat, cover the pan, and simmer the chili for 30
 3.  While the chili is cooking, in a medium saucepan add the rice to
 the boiling water, reduce the heat, cover the pan tightly, and simmer
 the rice for 15 to 35 minutes, according to package directions
 (depending on the type of rice you use).  Serve the chili over rice.
 I have served this with Jasmine rice, whole-wheat cous cous, whole
 grain rolls (sloppy joe style), and quinoa.  It's good served with
 either a fruit salad (cold) or tossed salad.
 Additions or variations (mine)
 Sweet corn
 If you can find low-fat firm tofu, freeze it, thaw and drain, and
 cube and add with the beans
 This is better the next day...it made enough for me to freeze several
 lunch-sized portions to bring to work!  It takes about 15
 minutes to throw together and 30 minutes to cook, so it's a great
 thing to make ahead.
 kwvegan vegan