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Author Topic: VEGETARIAN CHILI:  (Read 1687 times)

« on: September 21, 2007, 12:23:39 PM »

 Vegetarian Chili  (for those who have to watch their cholesterol:) Or just anyone.

2- 14oz. cans diced tomatoes
2 cans Pinto Beans (drained)
2 cans black beans  (or kiodney beans drained) do not drain black beans.
4 jalapenos (3 seeded and pulp removed)  sliced
1 large white onion chopped
4 cloves garlic crushed   (or 2 heaping tblsp. minced from a jar)
1/4 cup chili powder
1 tblsp. cumin, 1 tblsp. oregano
1/4  tsp. each black pepper  & crushed red Pepper

Saute onions and peppers in 2 tblsp. olive oil. Add garlic and rest of ingredients, all but spices.. Bring to a boil, lower to simmer, cook for about  50 minutes  add spices and cook for 10 minutes more, salt to taste.  Stir  frequently during cooking.    I sometimes make this in a slow cooker. Throwing everything in the pot, set on high till it boils then turn it to
low and cook for 1 1/2 hrs. Stirring just now and then, no need to stir often this way. Wipe condensation from underside of l lid when you do stir.
« Last Edit: September 21, 2007, 12:27:01 PM by SEPTEMBER » Logged
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