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Meatless Chili

 Big Bowl of Red Meatless Chili

from: Lean Bean Cuisine by Jay Solomon


2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup sliced celery
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 large tomato, cored and diced
1 can (28 oz) crushed tomatoes
2 cups cooked or canned red kidney beans, drained
1 - 1 1/2 tablespoons chili powder (sweet or mild)
1 tablespoons dried oregano
2-3 teaspoons ground cumin
1 teaspoon paprika (sweet)
1 teaspoon salt
1-3 teaspoons Tabasco or other bottled hot sauce
1/2 teaspoon ground black pepper.

chopped raw onions (optional)
shredded cheddar (optional)

Heat the oil in a large saucepan and add the onion, bell peppers,cel
ery, garlic and jalapeno. Saute for 6-8 minutes, until the vegetables
are tender. Add the fresh tomato and cook for 3-4 minutes more.
Stir in the canned crushed tomatoes, kidney beans, and seasonings
and simmer for about 30 minutes over low heat. Stir occasionally.
Ladle the chili into bowls and served hot, garnished with onion and
or cheddar if you like.3 LB ground beef
4 tbs onion flakes
2 tbs garlic flakes
2 envelopes spaghetti sauce mix
2 can pork and beans
2 1 LB cans tomatoes
1/2 cup firm packed brown sugar
2 tsp oregano

Brown beef in Dutch oven and add onions. Cook until onions are opaque. Drain fat and add spaghetti sauce mix, beans, tomatoes, garlic, oregano, and brown sugar. Cover and simmer 15-20 min

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