VEGETARIAN CHILI: Two Potato Chili

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* Exported from MasterCook *

 

Two Potato Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 33

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon safflower oil

1 large onion -- chopped

1 garlic clove -- chopped

4 tablespoons chili powder

commercial or homemade

(see separate recipes)

3 mild green chiles -- seeded and chopped

28 ounces canned crushed tomatoes

1/4 cup tomato paste

2 large white potatoes -- peeled and diced

2 large sweet potatoes -- peeled and diced

1 teaspoon salt

2 1/2 cups water

2 cups cooked pinto beans

1 teaspoon cumin -- (optional)

 

The subtly sweet flavors of two kinds of potatoes are complemented by the

spiciness of the chili seasonings. If you can't find fresh mild chiles,

use canned ones.

 

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

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

powder, chiles, tomatoes, tomato paste, potatoes, salt, and water. Bring

to a boil, lower the heat, and simmer, covered, until the vegetables are

tender about 30 minutes. Add the pinto beans and, if you wish, cumin, and

simmer 10 minutes longer. Taste, and adjust seasonings. For a thicker

chili, puree 2 cups of the mixture in a blender and stir it back into the pot.

 

Serves 6

 

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