Hearty Vegetarian Chili
4 large onions, chopped
1 large green bell pepper, seeded, chopped
3 tablespoons vegetable oil
1 tablespoon mustard seeds
1 tablespoon chili powder
1 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
16 ounces canned tomatoes, no-salt-added, chopped
5 cups kidney beans, cooked, with liquid
6 ounces tomato paste
3 carrots, diced
10 ounces sliced fresh mushrooms
In large 5 - 6 quart kettle cook onions and green pepper in oil
over medium-high heat, stirring occasionally, until onions are
golden, and pepper is soft.
Add mustard seeds and cook for one minute, stirring as it cooks.
Add chili powder, cumin, cinnamon, tomatoes and their liquid, beans
and their liquid, carrots, mushrooms, and tomato paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or
until most of the liquid has cooked away and chili is thickened;
stir frequently to prevent scorching.