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ALL VEGETABLE CHILI
2 cans (15 ounces each) diced tomatoes 2 medium onions, chopped 1 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup pureed red bell pepper 1/4 cup chili powder (if you won't be garnishing with the fresh tomato use 2 tablespoons) 6 cloves garlic, minced or sliced 1 teaspoon carob or cocoa powder 1/2 teaspoon each cumin and coriander dash of ground cinnamon 2 tomatoes, pureed and strained (for garnish) Stir all ingredients together in medium pot and simmer until vegetables are cooked through, about 30 minutes.
Garnish with pureed and strained fresh tomato using 1/4 to 1/2 cup tomato for each bowl of chili.
Variations:
BLACK BEAN VEGGIE CHILI: Stir in canned or leftover black bean soup at a ratio of 1 black bean to 4 chili.
CHILI WITH BEEF: Add canned kidney or black beans or cooked ground beef to the remaining chili to satisfy the family.
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