SC - Chili Party

[Siegfried Heydrich]

- ----- Original Message -----
From: Gunthar
> The vegetarian will have beans.

(let them eat cake? *grin*)

Although it does have bean in it, it occurs to me that you might like this
recipe for:

Chilli sans Carne (Vegetarian Chilli)
A traditional chilli, except with bulgur and without ground meat.  Although
the concept of "meat substitutes" is hardly compelling, the bulgur really
does give a ground-beef-like texture.  It also enhances the protein content.
Soak the beans for at lest 4 hours (preferably overnight) before cooking.
Prepare all other ingredients while the beans are cooking to save time.

2 1/2 cups dry kidney beans, soaked
1 cup tomato juice [or use tomato paste and boiling water - less fuss and
bother to heat if one has an electric kettle on hand]
1 tbs olive oil
2 cups chopped onion
6 to 8 large cloves garlic, minced
1 medium carrot, diced
1 medium stalk celery, diced
2 tsp cumin
2 tsp basil
2 tsp chilli powder (more, to taste)
11/2 tsp salt (more, to taste)
1 medium bell pepper [capsicum], chopped
black pepper and cayenne, to taste
1 141/2 oz can tomatoes
3 tbs tomato paste (half a small can)
finely minced parsley & grated cheese (optional toppings)

1) Place the soaked beans in a Dutch oven or kettle, cover with water and
bring to a boil.  Partially cover, turn heat down to a simmer, and cook
until tender (about 11/4 hours).  Drain off any excess water when the beans
are done.

2)  Heat the tomato juice to boiling.  Add it to the bulgur in a small bowl,
cover and let stand 15 minutes.  Add this to the cooked beans.

3) heat the olive oil in a medium-sized skillet.  Add onion, half the
garlic, carrot, celery, and seasonings.  Sauté over medium heat about 5
minutes, add bell pepper, and sauté until all the vegetables are tender.

4)  Add the sautéed vegetables, tomatoes (au jus), and tomato paste to the
beans.  Simmer over lowest possible heat, stirring occasionally, for 20 to
30 minutes or longer.  After about 15 minutes, add remaining garlic.  Taste
to adjust seasonings, and serve hot, topped with parsley and/or cheese.

>From "The Moosewood Cookbook" - 15th Birthday Edition

I have made this recipe (or some variant of it) many times over the years.
It is very good - you might want to up the spices though.

Gwynydd