FatFree Home
FatFree Recipe Archive
More chili recipes from FatFree

vegetarian-chili-2 recipe

Date: Fri, 25 Sep 1998 17:08:44 -0700
From: Barbara Heller (barb@altoetting-online.de)

We had this for supper last night, and the left overs for lunch
today. It's easy, and your family is guaranteed to love it!

Vegetarian Chili

Adapted from the Wings of Life cookbook by Julie Jordan

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2-4 tablespoons vegetable broth, wine, or water for sauteing
2 medium onions, chopped
3 or more cloves garlic, mashed
2 bell peppers (various colors), chopped
0-2 Jalapeno peppers, with or without seeds (the seeds will make it a lot hotter)
1 or 2 grated carrots
1 can corn, drained
1 teaspoon dried basil
1 teaspoon oregano
2-3 tablespoons chili powder (more or less to suit your desire for heat)
1 tablespoon ground cumin
1-2 teaspoons cocoa powder
1 quart tomatoes (fresh or canned)
freshly ground pepper
2 bay leaves
a couple of dashes of tabasco sauce
1 handful raisins
1-2 tablespoon molasses, or brown or white sugar
1 teaspoon sea salt
1-2 tablespoons red wine vinegar or cider vinegar

optional garnishes:
sour cream (fat free)
grated cheese (fat free)

Soak beans overnight, boil separately (or used canned). In a large pot   
onions, green peppers, and garlic in saute medium of your choice. Add spices   
and saute them as well - be careful not to burn the spices (sauteing the  
spices now instead of adding them later makes a BIG difference in the taste).  
Break up the tomatoes and add them, along with any juice, to the vegetables.  
Add carrots, corn, herbs and other seasonings. Add the cooked beans. Simmer  
(covered) until it's done (it tastes much better after it's been simmering  
for an hour or so. I usually make it ahead, then reheat before serving).  
Before serving, add the vinegar a little at a time, tasting between  
additions. Add beer if desired to thin the chili (I omit the vinegar if using  
the beer -- they both serve to lighten and enhance the flavors).

kwvegan vegan