Guest guest Posted October 15, 2001 Report Share Posted October 15, 2001 Vegetarian Chili with Rice 12 ounces dry beans -- kidney, chili, or Jacob's Cattle, soaked* 2 teaspoons tamari soy sauce 1/4 cup water 3 small onions -- chopped--about 1 cup 3 small carrots -- chopped--about 1 cup 3 small peppers -- chopped--about 1 cup 5 tomatoes -- peeled and coarsely chopped--about 2 cups 1 large can tomato juice--no salt added if possible 1/2 teaspoon cayenne pepper 1 1/2 teaspoons dried cumin powder 1/2 teaspoon black pepper -- or to taste 1 1/3 cups brown rice-uncooked In a soup pot, heat water and tamari. When water just begins to boil, add onions, carrots, and peppers. " Saute " until vegetable start to soften. Add tomatoes and cook 3 minutes longer. (If fresh tomatoes are out of season used canned and skip the 3 minutes additional cooking.) Add remaining ingredients and enough of the been cooking liquid to give to appropriate chili consistency. Bring to the boil. Reduce heat and cover. Simmer at least 50 minutes to cook the rice. You can cook much longer--even all day in a crock pot. 8 large servings. *Soaked overnight and cooked with 1/2 teaspoon chili powder and 1/4 teaspoon dried chili flakes under 15 lbs pressure for 7 minutes-- reserve cooking liquid. Nature's Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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