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Vegetarian Chili 2 & 1/2 cups kidney beans (Start the beans 4-5 hours early, they take several hours to soak and cook; they can be prepared a day in advance) 1 cup tomato juice 4 cloves of fresh, crushed garlic (more if desired) 1 & 1/2 cups chopped onion 1 cup each, chopped celery, carrots, green & red sweet pepper 2 cups chopped, fresh tomatoes Juice of 1 lemon 1 teaspoon ground cumin 1 teaspoon basil 1 teaspoon chili powder (more if desired) Salt and pepper 3 tablespoons tomato paste 3 tablespoons tomato juice Dash of cayenne (or more to taste) Oil or vegetable oil for sautéing Put the kidney beans in a pot and cover them with 6 cups of water. Soak 3-4 hours. Drain and add new water and 1 teaspoon salt & cook until tender (about 1 hour). Watch the water level and add more if necessary. If you have a vegetable stock, cook in the stock after discarding the soaking water. Sauté onions and garlic in olive oil. add carrots, celery and spices. When vegetables are almost done, add peppers, tomatoes and tomato juice and simmer till vegetable are tender. Combine all ingredients and heat together gently, either in kettle over double boiler or covered in a moderate oven. Serve topped with chopped green onion, cheese and/or parsley or serve over brown rice. |
