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LOCATION: Recipes >> Vegetarian >> Date: Thu, 19 Feb 1998 12:45:42 EST

Print this Recipe    Date: Thu, 19 Feb 1998 12:45:42 EST

From: FortuneOut@aol.com
Subject: BLACK BEAN CHILI


BLACK BEAN CHILI (WITH TVP VARIATION)

1/2 cup apple juice
2 cups onion -- chopped
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
3 cloves garlic -- minced
2 teaspoons cumin
4 teaspoons chili powder (or to taste)
4 cups canned black beans, drained (or 2 cups black beans and
2 cups rehydrated TVP)
2 cups vegetable broth
2 teaspoons honey or sugar
1/4 cup green chili peppers (mild) -- chopped (or less jalapenos if want hot)
16 ounces canned plum tomatoes -- chopped
1/2 cup plain yogurt (non-fat) OR cheese

In a large dutch oven over medium high heat, bring the apple juice
to a boil. Add onions, saute, stirring 2 minutes. Add celery,
carrots, garlic, cumin, and chili powder to taste; saute, stirring
3 minutes.

Add black beans (or beans/tvp), honey or sugar, chilies, and
tomatoes. Increase heat to high; cover pot and bring chili to
boil. Reduce heat, simmer, covered for 20 minutes, stirring
occasionally. Adjust heat so chili is cooking rapidly, but not
scorching.

Adjust seasonings, adding remaining chili powder if desired. Dish
into bowls and serve with a dollop of yogurt or sprinkle with
cheese. Serves 4-6

NOTES : To make thicker chili, take one cup of cooked chili out
and blend or puree, add back in and serve.

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