VEGETARIAN CHILI: Fifteen-Bean Chili

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* Exported from MasterCook *

 

Fifteen-Bean Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 93

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces dried " 15 bean soup " beans

1 tablespoon safflower oil

1 cup chopped onion

2 garlic cloves -- minced

4 tablespoons hot or mild chili powder

(see separate recipes)

1 teaspoon ground cumin

1 teaspoon dried oregano -- preferably Mexican

Salt and fresh-ground black pepper -- to taste

1 1/2 cups diced tomatoes -- fresh or canned

6 ounces canned tomato paste

2 cups water

***ACCOMPANIMENTS***

Sour cream -- (dairy or non-dairy)

diced avocado

salsa

 

This recipe starts with the dried beans that have been packaged as " 15 bean

soup, " which are widely available in the dried bean section of most

supermarkets. The result is a flavorful, multi-textured chili.

 

Soak the beans in water overnight. Cook the beans in water according to

package directions, or until soft, and set aside.

 

Heat the oil in a large chili pot over medium heat. Add the onion and

garlic, cover, and cook until softened, about 5 minutes. Add the chili

powder, cumin, oregano, and salt and pepper. Stir in the tomatoes, tomato

paste, and water. Bring to a boil, lower the heat, and simmer 15

minutes. Add the reserved beans, and simmer 30 minutes longer, or until

desired consistency is reached. To serve, ladle the chili into bowls, and

top with the sour cream, diced avocado, and salsa.

 

Serves 6

 

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