Carol L. Cain
Vegetarian Chili
From: fleming@acsu.buffalo.edu (christine m fleming) (Or: Whatever is in the House Chili!) From: jones This is a very random recipe, and it changes every time. All the vegetables can be used, or only some, or use your own favourites. Amounts are approximate. :) 1 small bunch broccoli, chopped 1/2 head califlower, chopped 2 carrots, sliced 1/2 green pepper, chopped 1/2 red pepper, chopped 1/2 yellow pepper, chopped 1 onion, diced 1 1/2 lbs. red chili beans (or white and pink ones for colour!) 2 8 oz. cans tomato puree (for thinner chili add more puree or water) 1 clove garlic oil for frying 1 small can corn cooked brown rice, or a rice pilaf seasonings: to taste with salt, pepper, basil, chili powder, and hot pepper sauce. 1) In a wok or large frying pan fry the onion, garlic, and peppers in oil. When the onions have become translucent, add the carrots, cook for another few minutes, and then add the rest of the vegetables. Continue cooking until the vegetables are heated through, but still crunchy. 2) In a large pot pour in the beans, add the puree, and stir in the vegetable mix. Allow the mixture to heat throughly, mixing occasionally to prevent sticking. Stir in spices to taste: either mild to really HOT! (Add a small can of corn, if desired.) 3) To serve, pour over hot rice. 4) For a non-vegan variation, add parmagan cheese while cooking, and melt cheddar or motzerella over the top of each serving. SERVES: around 8.