| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked kidney or pinto beans (1 cup dry) (up to 3) |
| 4 | md | Onions, chopped |
| 2 | Green peppers, chopped | |
| 2 | Stalks celery, finely chopped | |
| 3 | Or more cloves of garlic, mashed | |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 | tb | Chili -or- |
| 1/2 | ts | Chile powder |
| 1 | ts | Ground cumin ( I use 1 tablespoon) |
| 1 | qt | Canned homegrown tomatoes |
| Generous grating of fresh black pepper | ||
| 1 | Bay leaf | |
| 1/2 | c | Whole cashews (use the cup) (up to 1) |
| 1 | Handful rasins or 1 tablespoon molasses | |
| 1 | ts | Sea salt |
| 1/4 | c | (more or less) red wine vinegar or cider vinegar |
INSTRUCTIONS
EXPORTED FROM: WINGS OF LIFE COOKBOOK, vegetarian cookery by Julie Jordan Exciting, a little hot, with lots fo suprises-especially rasins and cashews. Serve with grated colby or Monterey Jack cheese, and with steamy warm cornbread or cooked brown rice. STIR-FRY celery,onions, and peppers. THEN ADD the rest of the ingredients. SAVE VINEGAR until chili is almost ready to serve adding it a little at a time, tasting between additions until it tastes how you want it. Posted to FOODWINE Digest 15 October 96 Date: Wed, 16 Oct 1996 07:28:04 -0400 From: James Lampila <jlampila@CSC.SCTBOCES.ORG>
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