Vegetarian el paso chili

Yield: 1 servings

Measure Ingredient
1 large Green pepper; chunked, (about 1 cup)
1 large Onion; chopped coarsely, (about 1 cup)
1 can (28 oz) crushed tomatoes
1 can (28 oz) whole peeled tomatoes
2 cans (15 oz) red kidney beans
½ cup Dried pearl barley
2 tablespoons Olive oil
1 large Clove garlic; crushed or sliced thinly
2 tablespoons Chili powder
2 tablespoons Unsweetened cocoa powder
½ teaspoon Ground cumin
2 teaspoons Freshly ground black pepper
½ teaspoon Salt
1½ tablespoon Louisiana Hot Sauce

This meatless chili recipe uses a little olive oil, no animal products, and is a dish that will satisfy the heartiest meat-eater; he or she will never miss the beef or poultry. Makes about 8 cups.

Boil 1½ cups of water, add the barley, reduce the heat, cover the pan and simmer for 20 minutes; let stand, off the heat, for 10 minutes. The grain will still be very firm, almost crunchy. In a separate skillet, sauté the peppers, garlic and onions in the olive oil until tender, but not browned. Add these to the partially-cooked barley, along with the kidney beans (rinsed lightly and drained) and the spices. Coarsely break up the whole tomatoes, then add them and the crushed tomatoes to the barley and vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over low heat for at least 3 hours.

Posted to bbq-digest by "James Hedrick" <ticc94@...> on Mar 25, 1999, converted by MM_Buster v2.0l.

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