Post by Okwes on Dec 10, 2005 21:43:05 GMT -5
Meatless Chili:
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 6-ounce can no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 bay leaf
Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.
Simmer for 1 hour, or until beans are tender. Drain and
set aside.
Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 6-ounce can no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 bay leaf
Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.
Simmer for 1 hour, or until beans are tender. Drain and
set aside.
Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf