From: firstname.lastname@example.org (christine m fleming)
(Or: Whatever is in the House Chili!)
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.