Date: Fri, 17 Sep 1993 00:45:46 -0400 (EDT)
(copied without permission from Vegetarian Times, November 1990)
Black Bean Chili with Cilantro 1/4 C dry sherry 1 Tbs olive oil 2 C chopped onion 1/2 C chopped celery 1/2 C chopped carrots 1/2 C seeded and chopped red bell pepper 4 C cooked black beans 2 C vegetable stock or water 2 Tbs minced fresh garlic 1 C chopped Italian plum tomatoes 2 tsp ground cumin 4 tsp chili powder (or to taste) 1/2 tsp dried oregano 1/4 C chopped fresh cilantro 2 Tbs honey 2 Tbs low sodium tomato paste In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro. -------*
Calico Chili 1 tsp safflower oil 1/3 C red wine or vegetable stock 3 large onions, diced 3 C sliced white mushrooms 2 C chopped Italian plum tomatoes 4 cloves garlic, minced 1 C chopped celery 1 C chopped carrots 1 tsp ground cumin 5 C vegetable stock 2 Tbs chili powder (or to taste) 1 C garbanzo beans, soaked and drained 1 C kidney beans, soaked and drained 1 C pinto beans, soaked and drained 1/4 C diced canned green chilies 3 Tbs low sodium tomato paste 1 tsp dried basil In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. add tomatoes, garlic, celery, carrots, and cumin. Saute 5 to 8 minutes, or until carrots soften. Add 5 C stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, about 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8.*
---------- Cincinnati Empress Chili 2 tsp olive oil 2 medium onions, chopped finely 4 cloves garlic, minced 3 C vegetable stock 2 Tbs apple cider vinegar 1 large bay leaf, crushed # 5 whole allspice berries # 2 tsp salt or herbal substitute 3 Tbs chili powder 1 tsp carob powder (or cocoa) 2 C low sodium tomato sauce 1/2 tsp cayenne pepper, or to taste 1 tsp cumin 1 tsp cinnamon 2 C cooked pinto beans 2 C tofu, frozen, thawed, and crumbled In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours. Add toppings of choice (see below). Serves 6 to 8. (for traditional chili with meat...this recipe is a little odd in this system) ->one way -- Chili ->two way -- chili and spaghetti ->three way -- chili and spaghetti topped with grated cheddar cheese ->four way -- chili and spaghetti topped with cheese and chopped onion ->five way -- chili with kidney beans and spaghetti topped with cheese and chopped onion ->coney island -- hotdog in bun with mustard, topped with chili and cheese
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