Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!wuarchive!rex!uflorida!cs.fau.edu!mthvax!recipes
From: acarlson@hpdblpy.cup.hp.com (Amelia L. Carlson)
Newsgroups: rec.food.recipes
Subject: VEGAN: Spicy Chili Beans
Summary: original subject was VEGAN: Spicy Chili Beans
Keywords: recipe vegan
Message-ID: <1990Dec27.205144.7590@mthvax.cs.miami.edu>
Date: 27 Dec 90 18:08:54 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 39
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

This hearty vegetarian recipe freezes (and reheats in the microwave)
well.  The recipe is a variation on one found in "The McDougall
Program".


SPICY CHILI BEANS

  3 cups dry beans (I use a mixture of red kidney, black, anasazi, red lentils,
         and some others, that my health store calls "Chili Carnavale")
  5 cups water
  3 onions, choppped (I use one large yellow, 1 med. white, and 1 med. red)
  1 green pepper, chopped (any color pepper would be ok)
  2 stalks celery, chopped
  2 cloves garlic, chopped (more if you like it)
  1 tomato, chopped
  1 cup tomato sauce
  1 15-16 ounce can stewed tomatoes (or add more chopped tomatoes)
  4 tablespoons chili powder (more if you like it)
  2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (more if you like it)
1/8 teaspoon cayenne (more if you like it)

Place the beans and water in a large pot.  Bring to a boil, cover,
reduce heat, and simmer for 2 hours [ Start chopping now! ].  Add the
remaining ingredients and cook and additional 2 hours.

Notes: I use lots of spices and garlic to make it really hot and tasty.

       When I did this in a crock pot, I just doubled the cooking time
       for each part, and then let it simmer uncovered until it was
       thick enough.

       Once, I added oat bran near the end.  It thickened it up, and
       gave it almost a "meaty" texture (If you squinted real hard and
       believe in the tooth fairy -- but isn't it that way with most
       vegetarian food when you try to make it act non-veg? 8v) )

The McDougall book says to serve this over rice, but I serve it in a
bowl with a hunk of French bread.  Enjoy!