Maple leaf chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Garlic cloves, minced |
| 4 | eaches | Onions, chopped |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Cumin, ground |
| ¼ | teaspoon | Cinnamon |
| 3 | tablespoons | Basil, chopped |
| 1 | tablespoon | Oregano, chopped |
| 1 | tablespoon | Marjoram, chopped |
| ¼ | teaspoon | Cayenne |
| 1 | cup | Celery, chopped |
| 1½ | cup | Green bell pepper, chopped |
| 4 | cups | Tomatoes, crushed |
| ½ | cup | Unsalted peanuts, toasted |
| 4 | cups | Kidney beans, cooked |
| 1 | tablespoon | Molasses |
| Salt & pepper | ||
Directions
Saute garlic & onions in oil in a large skillet. Stir in the chili powder, herbs & spices. Let cook for a few minutes longer.
Stir in the celery, bell pepper & tomatoes. Simmer for 15 minutes.
Coarsely chop the peanuts & stir in with the remaining ingredients.
Simmer gently for 20 to 30 minutes. Serve hot.
"Vegetarian Gourmet" Winter, 1995