Carol's favorite vegetarian chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 3 | Garlic clove; crushed & pressed | |
| 2 | tablespoons | Oil |
| 1 | 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 |
| per Carol Verge | ||
| Fidonet HOME_COOKING echo | ||
Directions
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.