Vegetarian Chili

  • 1 cup kidney/pinto beans
  • 2 T oil
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 0.5 bell pepper, diced
  • 1-2 cloves garlic minced
  • 2 large tomatoes, peeled, seeded and chopped
  • 0.75 c tomato puree
  • 0.5 t powdered cumin
  • 1.5 t chili powder
  • Salt and pepper to taste

    • Wash and soak beans. Cook with 4 cups of water. Saute the carrots, onions, celery, pepper and garlic in oil for 15 mins. Add the rest of the ingredients and simmer for 5 mins. Add beans and simmer for 15 mins.

    The original recipe said to serve with crumbled tofu. We didn't like that much. Your mileage may vary.

    Vasantha Kandasamy