| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Chili |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Onions; grated |
| 1 |
|
Garlic clove; minced |
| 1 |
|
Shallot bulb; minced |
| 3 |
lg |
Scallions; minced |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
oz |
Olive or other salad oil |
| 2 |
qt |
;water |
| 1 |
lb |
Kidney, pink or pinto beans; washed, sorted and soaked |
| 1 |
lg |
Bay leaf; crushed |
| 1 |
ts |
Miso paste |
| 1 |
ts |
Mild or hot curry |
| 1 |
ts |
Basil |
| 1 |
tb |
Paprika |
|
|
Chili powder to taste |
|
|
Salt and pepper to taste |
| 3 |
lg |
Tomatoes; chopped, OR |
| 1 |
cn |
(15 oz) peeled tomatoes |
| 1 |
cn |
(15 oz) tomato sauce |
INSTRUCTIONS
In a large saucepan, saute onions, garlic, shallot, scallions, and green
pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours.
Add tomatoes and tomato sauce. Simmer for 1 hour more or until
fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve
piping hot.
Serves 6 From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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