VEGETARIAN CHILI

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 3 c drained and rinsed canned red beans
  • 1 T vegetable oil
  • 3 medium onions chopped
  • 3 celrey ribs, cut into 1/4 inch dice
  • 1/4 c minced garlic
  • 3 carrots finely chopped
  • 2 c finely chopped purple cabbage
  • 1/2 pound mushrooms quartered
  • 3 - 4 peppers - assorted colors finely chopped
  • 1/3 c chili powder - add in small amounts until
  • you have your desired heat level
  • 1 T unsweetened cocoa powder
  • 1 T sugar
  • 1 T cumin seed
  • 1 T oregano
  • 2 t fennel seed
  • 1 t thyme
  • 1/2 t ahi - or cayenne pepper
  • 1/2 t ground cinnamon
  • 1 T salt
  • 1/2 t ground black pepper
  • 1 can (28 oz) Italian plum tomatoes
  • 2 T soy sauce - lite
  • 2 T cooking sherry
  • 1 t tabasco

Directions

  • In large pan heat oil over moderate heat. Add onions and celrey and saute until softened and translucent - 6 - 8 mins. Add garlic and cook 1 minute longer.
  • Add carrots, cabbage, mushrooms and cook stirring occasionally, until vegetables are tender. Add red, green, and any other color peppers and cook until they are soft.
  • Stir in chili powder, cocoa, sugar, cumin seed, organo, feenl seed, thyme,cayenne, cinnamon, salt and 1/4 tsp of black pepper. Stir in tomatoes with liquid, beans and 4 cups of water. Simmer over low heat until thick - about 2 hours. Remove from heat, cover and refrigerate overnight. Reheat chili over low heat stir in soy sauce, sherry and tabasco.
  • Serve with scallions and goat cheese crumbled on top.

Notes

This recipe was orginally published in the July 1988 issue of Food & Wine - I have modified and changed it over the years - at 8 servings of 342 calories each, it is still my favorite chili recipe.

Categories: Beans  Chili  Dinner  Lunch  Main Dish  Vegetarian 
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