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Chili - Vegetarian Chili Post by :lwscott Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1079

Click below to download : Chili - Vegetarian Chili (Format : PDF)

Chili - Vegetarian Chili

Prepared in: K3985--Nesco 4-Qt. Roaster Oven
Makes about 6 servings.

4 large onions, chopped
1 large green bell pepper, seeded, and chopped
3 tablespoons oil
1 tablespoon mustard seeds
2-3 tablespoons chili powder
1 teaspoon cumin seeds
1-1/2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon
1 pound canned tomatoes, crushed
1 6-oz. can tomato paste
2 16-oz. cans kidney beans, undrained
1/2 cup water
Salt to taste
4-6 dashes of Tabasco (according to your taste for heat)
Limes, cut into wedges, for serving

In a Dutch oven or larger stockpot, saute the onions and green pepper in the oil over medium-high heat until the onions are browned. Add the mustard seeds and cook for 1 minute, stirring constantly.

Add the chili powder, cumin seeds, cocoa, cinnamon, tomatoes, and tomato paste. Cook for 1-2 minutes. Add the kidney beans, water, salt, and Tabasco to taste. Reduce the heat and simmer uncovered for about 40 minutes, or until the chili has thickened. Stir frequently.

Serve in heated bowls. Squeeze the juice of 1-2 lime wedges into the chili just before eating.
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1 lg onion -- chopped 2 carrots -- peeled & chopped sm. 1 (28 oz) can tomatoes 1 (16 oz) can black beans -- drained & rinsed 1 (16 oz) can kidney beans -- drained & rinsed 1 (16 oz) can pinto beans -- drained & rinsed 1 (16 oz) can fat-free refried beans 2 tbsp chili powder (up to 3 tbsp) -- or to taste Fat-free sour cream dried hot chili flakes In a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water. Saute until crisp-tender. Be careful not to let all the water evaporate; if

Chili - Vegetaria Black Bean Chili Chili - Vegetaria Black Bean Chili

Chili - Vegetaria Black Bean Chili
1/4 cup vegetable oil 1 med red onion -- chopped 8 cloves garlic 1 lg carrot -- diced 1 cup corn kernels 2 tbsp ground cumin 1 tbsp chili powder 1 bay leaf 1/4 tsp crushed red pepper flakes 1 16 oz can black beans -- not drained 3 med-large tomatoes -- pureed 6 cups vegetable stock 2 drops liquid smoke flavoring -- optional 1 cup dark beer salt and freshly ground black pepper -- to taste GARNISH 6 tsp red onion -- finely chopped 6 tsp sour cream 6 tsp avocado -- diced Heat the oil in a large pot