This makes a hearty flavorful chili-won't fool a real meat eater, but he
might be willing to try it once in a while---
Cincinnati Vegetarian Chili (5 cups)
Mince in the Cuisinart:
2 cloves garlic
Add and chop finely:
1 medium onion
1 rib celery
1 medium carrot
Cook vegetables in a large pot over medium heat until tender, about 5 min. in:
1 c water or vegetable stock
Stir in, in this order:
2 1/2 c water or vegetable stock
2 6 oz. cans tomato paste (OVER)
1 1/4 t chili powder
1 1/4 t cinnamon
1 t salt
1/2 t each: paprika, black pepper, oregano, cumin
1/4 t each: ground allspice, ground cloves, nutmeg
1 bay leaf.
Bring to a boil, reduce heat, simmer 30 min.
Stir in and simmer another 30 min.:
1/3 c bulgur
1 c cooked black eyed peas or other beans (op.)
Serve in soup bowls with:
fat free saltines
or in rim soups over spaghetti, topped with:
chopped red onion.
V. H. Jergens
vhj@xxxxxxx