Carol's favorite vegetarian chili

Yield: 6 Servings

Measure Ingredient
1 large Onion; chopped
3 \N Garlic clove; crushed & pressed
2 tablespoons Oil
1 \N Celery rib; diced
1½ teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Cayenne pepper
1 cup Tomato; chopped
2 tablespoons Tomato paste
4 cups Beans, kidney, black, pinto and/or garbanzo; cooked
½ pounds Tofu; crumbled (opt)
1½ teaspoon Salt
1 teaspoon Oregano
\N \N per Carol Verge
\N \N Fidonet HOME_COOKING echo

Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans:

Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked)

Notes: I like cooking my own beans rather than buying canned beans.

: I use as many different beans as I have at home. Usually at : least 3 of the 4 mentioned, and one of the 3 must be black : beans because they are my absolute favorite.

: Add or subtract cayenne pepper for hotness level.

: A bit more cumin may be good too, I have yet to determine this,

: though.

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