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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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âI downsized the yield but not the flavor of my favorite vegetarian chili,â says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito. Ingredients:
1 cup chopped onion |
3/4 cup chopped green pepper |
1 tablespoon canola oil |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup canned diced tomatoes |
2/3 cup water |
2 tablespoons tomato paste |
1-1/2 teaspoons mustard seed |
1-1/2 teaspoons chili powder |
1/2 teaspoon cumin seeds |
1/2 teaspoon baking cocoa |
1/8 teaspoon ground cinnamon |
onion topping: |
1 cup water |
2 teaspoons white vinegar, divided |
1/2 large red onion, thinly sliced |
1 teaspoon canola oil |
1/4 teaspoon mustard seed |
1/8 teaspoon ground cumin |
dash salt |
Directions:
1. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
2. Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili. Yield: 3 cups.
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