Guest guest Posted April 23, 2002 Report Share Posted April 23, 2002 Vegetarian Chili INGREDIENTS: 2 c Dried kidney pinto beans*4 c Onions, chopped2 c Green pepper, chopped1/2 c Carrots, chopped1-1/4 c Celery, finely chopped3 cloves Garlic, minced1 T Oil1 t Basil1 t Oregano1 qt Canned tomatoes, chopped2 T Raisins (or 1 Tbsp. molasses)1 t Salt1 t Cumin1 T Chili powder1/4 t Black pepper1 Bay leaf1 T Red wine vinegarPREPARATION METHODWash and soak beans overnight. In 4-quart saucepan, cover beanswith water and simmer 3 hours or until beans are tender. Drain beans, reserving liquid. Add water or tomato juice, if necessary to measure 2 1/2 cups. Set aside. In 4-quart saucepan, saute onions, peppers, carrots, celery, and garlic in oil. Add basil and oregano and continue to cook 2 minutes longer. Stir in tomatoes, raisins, salt, cumin, chili powder, pepper, bay leaf, cooked beans,and reserved bean liquid. Simmer 1 hour, stirring occasionally. Add vinegar and continue to simmer 10 minutes longer. Remove bay leaf before serving.*Note: 5 cups canned kidney or pinto beans may be used in place ofdried beans, omitting steps 1 and 2. Add water or tomato sauce tobean liquid to measure 2 1/2 cups. Makes 12 (1 cup) servings.NUTRITIONAL INFORMATION (per serving)Calories: 102Fat: 2 gCalories from Fat: 16Cholesterol: 0 mgFiber: 5 gSodium: 211 mg Games - play chess, backgammon, pool and more Quote Link to comment Share on other sites More sharing options...
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