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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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This is my vegetarian take on a prize winning chili recipe. The original was in The All-American Chili Cookbook. I serve this chili at folk dance parties and it is a great success. Ingredients:
5 medium onions, chopped |
4 bell peppers, chopped (it doesn't matter what color you use) |
4 tablespoons olive oil |
2 lbs mushrooms, sliced (i like to use a mixture of different mushrooms, whatever is avalable) |
5 cloves garlic, minced |
2 (19 ounce) cans kidney beans |
4 dashes tabasco sauce |
3 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
4 tablespoons dried oregano |
8 tablespoons chili powder |
2 tablespoons paprika |
1 teaspoon cayenne pepper |
1 teaspoon dried red pepper |
Directions:
1. Sauté the onions and peppers for about 10 minutes in a large pot.
2. Add the mushrooms and sauté until they release their moisture.
3. Add more oil if necessary.
4. Then add the garlic and sauté for one more minute.
5. Add the beans, Tabasco sauce, tomato sauce, and tomato paste.
6. Mix the oregano, chili powder, paprika, cayenne pepper and dried red pepper together (the original recipe says they should be shaken in a paper bag, but I haven't noticed that that makes any difference).
7. Add the mixed spices to the chili.
8. Bring to a boil, lower the heat and simmer for about two hours.
9. Serve over rice, pasta or couscous.
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