1,000: Chili

[Guest guest]

I've owned 1,000 Vegetarian Recipes, this week's cookbook-of-the-week, for

several years and have used it very little. However, in looking through it

for recipes to post this week, I found many, many dishes that I would like

to make. Most of the recipes are basic and easy to prepare, making it my

type of book. And, it is relatively low in fat. Since it has so many

recipes it could easily be your only vegetarian cookbook. From reading

through the notes, you can tell that the author, Carol Gelles, has actually

made most or all of these recipes. In 1997 it won an award from the

International Association of Culinary Professionals in the Health and

Special Diet category. Unfortunately, the recipes do not come with

nutritional information.

 

We had this chili for dinner tonight and thoroughly enjoyed it.

Kathleen

 

* Exported from MasterCook *

 

Chili

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 154

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons vegetable oil

2 cups chopped onions

6 cloves garlic -- minced

1/4 cup chili powder

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

4 cups chopped tomatoes

1 bay leaf

1/2 teaspoon sugar

1/2 teaspoon salt -- or to taste

1/8 teaspoon ground red pepper -- (optional)

3 cups cooked kidney beans

(cooked from dry; or canned drained)

 

Vegan. Low fat

 

Makes: 4 2/3 cups; serves: 4 to 6

 

I think this is one of the best vegetarian chili recipes I've ever

tasted. Serve this, or any chili, topped with sour cream or yogurt, and/or

chopped onion or scallions, and/or shredded Cheddar.

 

1. In a 4-quart saucepan, heat the oil over medium-high heat. Add the

onions and garlic; cook, stirring, until softened, about 2 minutes. Stir

in the chili powder, paprika, cumin, and oregano until absorbed.

 

2. Stir in the tomatoes, bay leaf, sugar, salt, and red pepper; bring to a

boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.

 

3. Add the beans; simmer, covered, 15 to 20 minutes longer or until chili

is slightly thick, stirring occasionally. Discard the bay leaf.

 

Variation: Add 1 cup chopped green bell peppers when you add the onions.

 

 

 

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