and it get's even better!!
MOM’S VEGETARIAN CHILI
Servings: 8
Calories per Serving: 333
Preparation Time: 30 minutes
Cooking time: 2 ½ to 3 hours
This recipe is great for using older vegetables, just cut out any bruised or rotten spots. Also, if you have small amounts of left over spaghetti sauce (no more that ½ cup); you can add it to the pot as well
QUANTITY INGREDIENT
2 Tablespoons Olive oil or cooking oil
1 ½ to 2 Cups (3 to 4 large stalks, including leafy tops Chopped celery
1 ½ to 2 Cups Chopped green pepper, seeded & corded (about one medium to medium large pepper)
1 to 1 ¼ Cup Chopped Onion (about 1 medium-to-medium large size onion)
3 cloves Garlic, minced
1 28-ounce can Diced or whole plum tomatoes (if whole tomatoes are used, coarsely chop them)
(If your budget permits, use San Marzano plum tomatoes, they are grown in volcanic soil and added additional flavor
3-ounce (half of a 6-ounce can Tomatoe paste (store brand is fine, freeze the other half for later)
One 40-ounce can or
Three 15-to16 ounce cans Kidney beans, rinsed (store brand is fine)
(I haven’t had a chance to try dry kidney beans yet)
¼ Cup Red wine vinegar ( the store brand is fine)
2 Tablespoons Chili powder (cheap 99 cent stuff is fine)
Cocoa Powder (nothing fancy/Hersey’s or store brand will do)
1 teaspoon Sugar
1 ½ teaspoons Dried basil, crushed ( the cheap 99 cent stuff is fine)
1 ½ teaspoons Dried oregano, crushed ( the cheap 99 cent stuff is fine)
1 ½ teaspoons Ground cumin (freshly ground cumin is preferred)
1 teaspoon Ground allspice (I use pre-ground)
½ teaspoon Salt
¼ teaspoon Pepper (freshly ground preferred)
¼ teaspoon
Or 1 Tablespoon Bottled hot pepper sauce or
Chiles Chipotles in adobados sauce (the chilies add more heat and a smoky flavor, which is really nice)
1 Bay leaf, dried (the cheap 99 cent stuff is fine)
¼ Cup Cilantro or Parsley (I like using Cilantro)
¼ Cups Cashew nuts (raw nuts are sweeter)
1 Cup or more Shredded Cheddar and or Monetary Jack cheese
NOTE: Wash all can good with soap and water to clean any contaminates from the cans.
Prep all ingredients: Drain, chop and measure all ingredients.
In a 4-to-6-quart pot or Dutch oven, heat oil.
Add celery, green pepper and onions. Cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
Push vegetables to the outer corner of the pot to create a hot spot and add about a teaspoon of oil. Add garlic and cook for about 1 minute. Add the tomatoe paste and cook for another minute.
Stir in undrained tomatoes, drained beans, vinegar, chili powder, cocoa powder, sugar, basil, oregano, allspice, salt, pepper, hot sauce (or Chiles Chipotles in adobados sauce) and bay leaf.
Heat a small skillet over medium heat, add the freshly ground cumin and slightly toast the cumin to make it more aromatic. About 2 to 3 minutes. Add to the chili.
Bring chili to a boil, and then reduce the heat to a simmer. Simmer, covered for 1 ½ hours, stirring occasionally.
After the chili has cooked for 1 ½ hours, remove the lid and stir in the cilantro or parsley.
Serve over brown or white rice with shredder cheese and cashews
Servings: 8
Calories per Serving: 333
Preparation Time: 30 minutes
Cooking time: 2 ½ to 3 hours
This recipe is great for using older vegetables, just cut out any bruised or rotten spots. Also, if you have small amounts of left over spaghetti sauce (no more that ½ cup); you can add it to the pot as well
QUANTITY INGREDIENT
2 Tablespoons Olive oil or cooking oil
1 ½ to 2 Cups (3 to 4 large stalks, including leafy tops Chopped celery
1 ½ to 2 Cups Chopped green pepper, seeded & corded (about one medium to medium large pepper)
1 to 1 ¼ Cup Chopped Onion (about 1 medium-to-medium large size onion)
3 cloves Garlic, minced
1 28-ounce can Diced or whole plum tomatoes (if whole tomatoes are used, coarsely chop them)
(If your budget permits, use San Marzano plum tomatoes, they are grown in volcanic soil and added additional flavor
3-ounce (half of a 6-ounce can Tomatoe paste (store brand is fine, freeze the other half for later)
One 40-ounce can or
Three 15-to16 ounce cans Kidney beans, rinsed (store brand is fine)
(I haven’t had a chance to try dry kidney beans yet)
¼ Cup Red wine vinegar ( the store brand is fine)
2 Tablespoons Chili powder (cheap 99 cent stuff is fine)
Cocoa Powder (nothing fancy/Hersey’s or store brand will do)
1 teaspoon Sugar
1 ½ teaspoons Dried basil, crushed ( the cheap 99 cent stuff is fine)
1 ½ teaspoons Dried oregano, crushed ( the cheap 99 cent stuff is fine)
1 ½ teaspoons Ground cumin (freshly ground cumin is preferred)
1 teaspoon Ground allspice (I use pre-ground)
½ teaspoon Salt
¼ teaspoon Pepper (freshly ground preferred)
¼ teaspoon
Or 1 Tablespoon Bottled hot pepper sauce or
Chiles Chipotles in adobados sauce (the chilies add more heat and a smoky flavor, which is really nice)
1 Bay leaf, dried (the cheap 99 cent stuff is fine)
¼ Cup Cilantro or Parsley (I like using Cilantro)
¼ Cups Cashew nuts (raw nuts are sweeter)
1 Cup or more Shredded Cheddar and or Monetary Jack cheese
NOTE: Wash all can good with soap and water to clean any contaminates from the cans.
Prep all ingredients: Drain, chop and measure all ingredients.
In a 4-to-6-quart pot or Dutch oven, heat oil.
Add celery, green pepper and onions. Cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
Push vegetables to the outer corner of the pot to create a hot spot and add about a teaspoon of oil. Add garlic and cook for about 1 minute. Add the tomatoe paste and cook for another minute.
Stir in undrained tomatoes, drained beans, vinegar, chili powder, cocoa powder, sugar, basil, oregano, allspice, salt, pepper, hot sauce (or Chiles Chipotles in adobados sauce) and bay leaf.
Heat a small skillet over medium heat, add the freshly ground cumin and slightly toast the cumin to make it more aromatic. About 2 to 3 minutes. Add to the chili.
Bring chili to a boil, and then reduce the heat to a simmer. Simmer, covered for 1 ½ hours, stirring occasionally.
After the chili has cooked for 1 ½ hours, remove the lid and stir in the cilantro or parsley.
Serve over brown or white rice with shredder cheese and cashews