vegetarian chili
|
| |
| 2 | 20 oz.) cans whole peeled tomatoes |
| 1 | 20 oz.) can puree |
| 1 | 32 oz.) jar ragu chunky vegetable |
| 1/2 cup | or 1 cup chili powder |
| 1 Tbsp | crushed hot chili peppers |
| 1/8 tsp | black pepper |
| 2 Tbsp | italian seasoning |
| 2 | jars heinz chili sauce |
| 2 large | onions |
| 3 large | green peppers |
| 4 large | carrots |
| 2 | 20 oz.) cans red kidney beans |
| 1 | 20 oz.) can chickpeas |
| 1 | 20 oz.) can pinto beans |
| 1 | 10 oz.) can heinz vegetable beans |
| 1 - 2 lb. | shredded mozzarella |
| |
| in a large pot (12 quart or so) mix whole tomatoes (crush them with your |
| hands into large chunks), puree, ragu, chili powder, peppers and spices, |
| chili sauce. while you bring that to a boil, chop onions, and green pepper |
| into large chunks. shred carrots and add to sauce, stirring frequently. |
| put on simmer for 3 - 4 hours. add beans 1 hour before serving, if you add |
| beans too soon they'll break. top with shredded cheese. serve with nachos |
| (optional). this can be frozen in single serving containers or all in one. |
| if you like spicy chili but not hot, add 1 cup chili powder. if you like |
| it |
| hot double or triple the amount of crushed hot chili peppers and use 1/2 |
| cup |
| chili powder. |
| |
| |
| (ID: 77323) Mirror: rec.food.recipes: Fri, Mar 5, 2004 |