My bowl of red
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium-small onion | |
| 1 | Stalk of celery | |
| 2 | Ripe medium tomatoes | |
| Good saltfree or low-salt vegetable stock | ||
| More stock as needed | ||
| 2 | Parts precooked but underdone pinto beans | |
| 1 | Part bulghur | |
| 1 | Part TVP; plain granules | |
| 2 | smalls | Or one large bay leaf |
| 8 | Or 9 good hearty splashes of mushroom soy sauce * | |
| ½ | cup | FRESH; NON-INSTANT black coffee, about |
| 1 | teaspoon | Epazote if you like it; (up to 2) |
| 1 | Level tsp. peanut butter; (won't taste like PB--just adds richness), up to 2 | |
| LOTS of good chili powder; preferably saltfree since soy adds a fair amount of salt | ||
| Garlic to taste | ||
| Hot chiles and black pepper to taste | ||
| 1 | tablespoon | Paprika; up to 2 |
Directions
BLENDERIZE
IN
PLACE IN CROCKPOT OR KETTLE
I buy a saltfree version from the neighborhood herb store; I think it's from Frontier, but wouldn't swear to it. It's good. (My chili, being vegetarian, has other ingredients containing salt, so the additional salt in regular chili powder would be too much.) I posted this a long time ago, but what the heck, it's chili weather here in the Northern Hemisphere, so I'll throw it in again. Unlike most chilis in vegetarian cookbooks, it's designed to taste and look as much as possible like a good meat-and-beans chili of the neighborhood-diner variety, only much hotter, and to have the same mouthfeel. I think I got real close, if I do say so myself; odd though some of the recipe may look, it works.
* (cheap at Asian markets; don't omit, and if you must substitute regular soy, add a reconstituted shiitake mushroom and its soaking liquid to the blender above.)
On stovetop, simmer all till beans are tender. Or in crockpot, cook 2-3 hours on High and overnight on Low, stirring from the bottom as you lower the heat.
Recipe by Rain Redknife
Posted to CHILE-HEADS DIGEST by rain@... (Rain) on Jan 19, 1999, converted by MM_Buster v2.0l.