Thursday, October 4, 2007

Vegetarian Chili

Yield is 6-8 either make for a crowd or freeze portions
  • 1 large onion
  • 2 garlic cloves
  • 3 large celery stalks
  • 3 large carrots
  • 1 small head cauliflower
  • 2 Tbsp corn oil
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 (15oz) can ready-cut tomatoes
  • 1 (8oz) can tomato sauce
  • 1/2 C uncooked rice
  • 1 C water
  • 1 (28oz) can red kidney beans
1. Peel the onion and chop it into 1-inch pieces. Peel and finely chop the garlic. Wash the celery stalks, trim and discard the ends and cut the stalks into 1/2-inch slices. Set aside.
2. Peel the carrots, trim and discard the ends and cut the rest into 1/4-inch slices. Set aside.
3. Remove and discard the cauliflower leaves by cutting across the base of the cauliflower, being careful not to cut into the white buds. Cut out and discard most of the core. Break the remaining cauliflower into 5 or 6 sections. Cut the large ones into 2 or 3 bite-size pieces and leave the small ones whole. Set aside.
4. Heat the oil in a large pot over medium heat. Add the onion, garlic, and celery and cook for 1 minute, stirring frequently. Stir in the chili powder, oregano, basil, cumin, salt and black pepper.
5. Add the carrots, cauliflower, tomatoes and their liquid, tomato sauce, rice and water. Drain the kidney beans, discarding their liquid. Add the beans to the pot and mix thoroughly.
6. When the mixture begins to bubble, turn down the heat to low, cover the pot, and cook, stirring every 10 minutes or so, for 20 to 25 minutes, or until the rice is soft. Taste before serving. It will look like a vegetable stew. Serve immediately.

Robyn's notes: faster and easier than it looks, he really liked it

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