Hearty Vegetarian Chili

* Exported from MasterCook *

Hearty Vegetarian Chili

Recipe By : Sue Cochran, CHE
Serving Size : 6 Preparation Time :0:20
Categories : Vegetarian Legume
Spicy Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large onion -- chopped
1 large green bell pepper -- seeded, chopped
3 tablespoons vegetable oil
1 tablespoon mustard seed
1 tablespoon chili powder
1 teaspoon cumin seeds
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
16 ounces canned tomatoes, no-salt-added -- chopped
5 cups kidney beans -- cooked, with liquid
6 ounces tomato paste
3 carrot -- diced
10 ounces fresh mushroom -- sliced

In large 5 - 6 quart kettle cook onions and green pepper in oil over medium-hig
h heat, stirring occasionally, until onions are golden, and pepper is soft. Ad
d mustard seeds and cook for one minute, stirring as it cooks. Add chili powde
r, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, c
arrots, mushrooms, and tomato paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most o
f the liquid has cooked away and chili is thickened; stir frequently to prevent
scorching.
Note: In place of the cooked kidney beans, you may use 3 16-ounce cans no-salt
-added kidney beans plus 1 cup water.



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