posted by Sue Freeman 08-02-98 9:43 PM
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.