Date: Wed, 12 Mar 1997 09:32:37 -0500 (EST)
From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
Chili Without Carne
Adapted from Jane Brody's Good Food Book
2 medium onions, chopped
3 large cloves garlic, minced
1 green pepper, chopped
I used 1 green pepper and one red pepper
1 fresh jalapeno pepper, finely chopped (wear rubber gloves), or 2
tablespoons canned hot peppers (jalapeno or green chilies)
1 28-ounce can tomatoes in puree or drained tomatoes, chopped plus a
15-ounce can of puree
I doubled this amount and then doubled all the spices as well
I will put in the original amounts, and you can decide how much you
would like to use
1/2 teaspoon ground coriander
1/4 teaspoon whole cloves or generous pinch ground cloves
1/4 teaspoon allspice berries or generous pinch ground allspice
2 teaspoons oregano
2 tablespoons brown sugar
2 tablespoons mild chli powder
2 tablespoons ground cumin
2 cups cooked kidney or pinto beans
I use one cup each red kidney and pinto beans
1. In a (non-stick) Dutch oven or large, heavy saucepan, heat your
favorite sauteeing medium (veggie broth, water, etc.) and saute the
onions, garlic green pepper, and jalapeno pepper until they are softened.
2. Add the tomatoes (and puree), coriander, cloves, allspice, oregano,
brown sugar, chili, cumin, and beans. Bring the chili to a boil, reduce
the heat, cover the pan, and simmer the chili for 30 minutes.
I have served this with Jasmine rice, whole-wheat cous cous, whole
grain rolls (sloppy joe style), and quinoa.
This is better the next day...it made enough for me to freeze several
lunch-sized portions to bring to work! It takes about 15
minutes to throw together and 30 minutes to cook, so it's a great
thing to make ahead.
kwvegan vegan