VEGETARIAN CHILI: June's Midnight Moon Chili

[Guest guest]

* Exported from MasterCook *

 

June's Midnight Moon Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 32

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 tablespoons olive oil

3 large garlic cloves -- chopped

28 ounces canned whole peeled tomatoes

drained and diced

28 ounces canned crushed tomatoes

1 small jalapeno -- minced

15 ounces canned dark red kidney beans

30 ounces canned light red kidney beans

4 tablespoons chili powder

commercial or homemade

(see separate recipes)

2 teaspoons ground cumin

1 teaspoon salt

1 tablespoon chopped fresh cilantro

1 cup water

1 large onion

cut into 8 wedges

2 celery ribs

cut into 2-inch chunks

1 green bell pepper

cut into 2-inch dice

1 red bell pepper

cut into 2-inch dice

1 yellow bell pepper

cut into 2-inch dice

2 cups frozen corn kernels

Tofu sour cream -- as accompaniment

 

My friend June Robbins makes this chunky vegetable chili by the light of

the moon, since her busy schedule dictates that she does her cooking late

in the evening. A late-night preparation gives the flavors time to blend

before serving the chili the next day.

 

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

cook until it becomes fragrant, about 1 minute. Add the tomatoes,

jalapeno, kidney beans, chili powder, cumin, salt, cilantro, and water.

 

Bring to a boil, lower the heat, and add the onion, celery, bell peppers,

and corn. Simmer, covered, until the vegetables are tender, about 30

minutes. Remove cover, and simmer 15 minutes longer, or until desired

consistency is reached. Top each serving with a dollop of tofu sour cream.

 

Serves 6

 

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