Date: Thu, 22 Dec 94 10:27:55 EST
From: firstname.lastname@example.org (Casey Scalzi)
Vegetarian Chili with Rice
3 cans pinto beans
1 large can crushed tomatoes
1 large onion, chopped
1/2 Cup vegetable stock
1 Tbs garlic
1 Tbs cumin
2 packets achiote (annato mix in ethnic section of grocery)
1 Tbs parsley
2 Tbs paprika
2 Tbs hot sauce
Saute onions, cumin, parsley, garlic and paprika in vegetable stock in large
stock pot. Add pinto beans, tomato, and achiote and simmer for about 1 hour.
Add about 4 cups of cooked brown rice and let stand for about 1 hour.
I usually make this in a crock pot. Just add sauted onions and spices to the
rest of the ingredients in a crock pot and let it cook overnight.
I add the cooked rice the next morning and leave the pot on all day.
The chili usually comes out quite runny until you add the cooked rice and let
it sit. The rice absorbes most of the moisture leaving a thick hearty chili.
I use the Lundberg Farms rice blends especially the japonica blend and the