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veg-chili-6 recipe

Date:    Wed, 11 Jan 95 08:56:07 +0600
 From:    wallis@aps.anl.gov (David Wallis)
 This recipe is for vlf, vegetarian (and vegan, too, I
 think) chili. I invented it last night, and I'm eating the
 leftovers (what little there were :) as I type. I served it
 with vlf cornbread  and applesauce. Warmed corn tortillas are also
 good with chili. Enjoy.
 Vegetarian Chili
 2              stalks celery, chopped
 1              onion, chopped
 1              carrot, chopped
 1/2            green or red bell pepper, chopped
 2 14 oz. cans  whole tomatos
 1 15 oz. can   red kidney beans
 1 15 oz. can   black beans
 1 15 oz. can   golden hominy
 2 Tbsp         chili powder
                salt & pepper
 Optional Seasonings:
 2 Tbsp         chili powder
 1/2 tsp        cayenne pepper or Louisianna hot sauce
 1 tsp          Tobasco sauce
 1 can          green chili peppers
 2              dried chili peppers
 2 tsp          cumin
 Optional Toppings:
 chopped yellow onion
 In a 4-quart soup pot, sautee the celery, onion, carrot and bell
 pepper in a little water or veggie broth, until the onion
 clarifies. Add the tomatos (chop them or spin a a food processor if
 you prefer smaller tomato parts), beans, salt, pepper and chili
 powder. Add (some or all) optional seasonings if desired. Bring to a
 boil, reduce heat and simmer covered for 45 minutes to 1 hour. Check
 seasonings after 20 minutes or so, and correct as necessary.
 Ladel into bowls, and top with chopped onion if desired.
 The seasonings listed are for mild chili. Feel free to add from the
 list of optional seasonings to increase the heat to whatever level you
 like. Adding all the listed seasonings will qualify this as 4-alarm
 chili! Since I'm the only spicy food lover in my family, I add a
 teaspoon of chili powder and a dash or two of cayenne pepper to a
 bowlful of soup. IMHO, good chili should make you sweat :)
 kwvegan vegan