Recipe By : Sue Cochran, CHE
Serving Size : 6 Preparation Time :0:20
Categories : Vegetarian Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Onion -- chopped
1 lg Green bell pepper -- seeded,
- chopped
3 tb Vegetable oil
1 tb Mustard seed
1 tb Chili powder
1 ts Cumin seeds
1 ts Unsweetened cocoa powder
1/4 ts Ground cinnamon
16 oz Can tomatoes, no-salt-added --
- chopped
5 c Kidney beans -- cooked,
- with liquid
6 oz Tomato paste
3 Carrot -- diced
10 oz Fresh mushroom -- sliced
In large 5 to 6 qt kettle cook onions and green pepper in oil over
medium-high heat, stirring occasionally, until onions are golden, and
pepper is soft. Add mustard seeds and cook for 1 minute, stirring as
it cooks. Add chili powder, cumin, cocoa, cinnamon, tomatoes and
their liquid, beans and their liquid, carrots, mushrooms, and tomato
paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or
until most of the liquid has cooked away and chili is thickened; stir
frequently to prevent scorching.
Note: In place of the cooked kidney beans, you may use 48 oz
no-salt-added kidney beans (3 cans) plus 1 cup water.
