A Big Bowl of Red


1 tbl canola oil 1 lrg yellow onion, diced 1 x green bell pepper, seeded and diced 1 x red bell pepper, seeded and diced 1 cup sliced celery 2 x cloves garlic, minced 28 oz canned crushed tomatoes 16 oz canned red kidney beans 15 oz canned stewed tomatoes, diced 3 tsp chili powder, up to 4 1 tbl dried oregano 2 1/2 tsp ground cumin 1 tsp paprika 1 tsp salt 1 tsp bottled hot sauce, up to 2 1/2 tsp ground black pepper


* MAKES 4 TO 6 SERVINGS. VEGAN * This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying. * Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving. * Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. * Makes 4 to 6 servings.


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