Date: 01 Oct 93 12:58:00 EDT
From: "Carol A. Ruiz (203) 727-7706" (CAR%A1%UTRC@mrgate.utc.com)
Carol's Chili
2 small onions, chopped (not too small)
1 1/2 green peppers, chopped
(balsamic vinegar for *frying*)
2 16oz cans whole, peeled tomatoes
2 cans dark red kidney beans
1/2 can garbanzos
chili, paprika, and turmeric to taste
salt and pepper to taste
Fry onions and green peppers in balsamic vinegar. Drain & rinse
beans, then using a potato masher, mash all but 1/2 can of the dark
red kidney beans, and the garbanzos. Add mashed beans, and fry with
onions and peppers for a few minutes. Add chili, paprika, and a pinch
of turmeric (you can add more chili later, this is just to get you
started) Now add both cans of tomatoes (split them in your pot with
the spatula), and the rest of the (intact) kidney beans. Plan on
simmering this for at least 45 minutes, stirring occasionally. As you
are simmering, adjust spices to your taste. (I was using this really
potent pure chili powder from an Indian store, so I used the paprika
to cut it - if you use regular supermarket chili, you probably don't
need the extra paprika.)
Serve over split baked potatoes, or whatever! The mashed beans make
it nice and thick.
This was so good that my husband (who made a face when I said I was
making vegetarian chili) had not only seconds, but thirds!!
kwvegan vegan