VEGETARIAN CHILI: Four-Bean Three-Alarm Chili

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* Exported from MasterCook *

 

Four-Bean Three-Alarm Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 78

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon safflower oil

1 medium onion -- chopped

4 tablespoons hot chili powder

(see separate recipe)

1 teaspoon hot pepper sauce

1 teaspoon salt

1/4 teaspoon cayenne

3 cups tomato juice

1 chipotle chile canned in adobo sauce -- minced

1 1/2 cups cooked pinto beans

1 1/2 cups cooked dark red kidney beans

1 cup cooked Great Northern beans

1 cup cooked black beans

 

Mix and match beans according to your preference. This recipe is

especially suited to using canned beans for ease of preparation. The smoky

taste of the chipotle chile complements the flavor of the beans.

 

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

and cook until softened, about 5 minutes. Stir in the chili powder, hot

pepper sauce, salt, cayenne, tomato juice, and chipotle. Bring to a boil,

lower the heat, and simmer 15 minutes. Add the beans, and simmer gently,

uncovered, 30 minutes longer. Serve accompanied by your choice of garnishes.

 

Serves 6

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