From: hartmans@mediaone.net (Jack and Kay Hartman)
Subject: Re: REQ: Vegitarian Chili Recipe Please
Date: 1999/04/08
Message-ID: <370c4b58.59101453@nntp.we.mediaone.net>#1/1
References: <370a0a15.4637265@news.cyberbeach.net> <370BA9CF.2769@ic.ac.uk>
X-Trace: clnws01.we.mediaone.net 923552813 24.130.84.29 (Wed, 07 Apr 1999 23:26:53 PDT)
NNTP-Posting-Date: Wed, 07 Apr 1999 23:26:53 PDT
Newsgroups: rec.food.cooking

On Wed, 07 Apr 1999 11:54:07 -0700, "A.Ferszt" <aferszt @ic.ac.uk>
wrote:

>Marmalade_Man wrote:
>>
>> Looking for a Vegitarian Chili Recipe.
>
>Actually any chile recipe you find in a normal cookbook will do...just
>leave out the meat and add beans or tofu or Quorn or soy chunks instead.

Here's one that we like.  This recipe is from the July 1993 Bon Appetit.

Kay

Vegetarian Chili with Chipotle Chiles

1 tablespoon olive oil

1 cup chopped carrot

1 cup chopped red or green bell pepper

1 cup chopped onion

3 large garlic cloves, minced

1 tablespoon chili powder

2 teaspoons cumin

1 28-ounce can Italian-style pluc tomatoes with juices, chopped

1 15- to 16-ounce can red kidney beans, rinsed, drained

1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained

1 15- to 16-ounce can black beans, rinsed, drained

2 tablespoons canned chopped chipotle chiles in adobo sauce

Heat olive oil in heavy large saucepan over medium heat.  Add carrot, 
bell pepper, onion and garlic and saute until vegetables are light
golden, about 10 minutes.  Add chili powder and cumin and stir 2
minutes.  Add tomatoes, red, white and black beans and chipotle chiles
and bring mixture to boil.  Reduce heat and simmer until vegetables are
tender, stirring occasionally, about 20 minutes.  Thin with water if
mixture is too thick.  Season chili to taste with salt and pepper.</aferszt>