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
or
1 tsp Tobasco sauce
1 can green chili peppers
or
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