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Soups & Stuff/Chili

Recipe info
Category: Soups & Stuff/Chili
Rating: 0.00

Vegetarian El Paso Chili

Categories: None
Yield: 1 servings

1 lg Green pepper; chunked,
-(about 1 cup)
1 lg Onion; chopped coarsely,
-(about 1 cup)
1 cn (28 oz) crushed tomatoes
1 cn (28 oz) whole peeled
2 cn (15 oz) red kidney beans
1/2 c Dried pearl barley
2 tb Olive oil
1 lg Clove garlic; crushed or
-sliced thinly
2 tb Chili powder
2 tb Unsweetened cocoa powder
1/2 ts Ground cumin
2 ts Freshly ground black pepper
1/2 ts Salt
1 1/2 tb Louisiana Hot Sauce

This meatless chili recipe uses a little olive oil, no animal products, and
is a dish that will satisfy the heartiest meat-eater; he or she will never
miss the beef or poultry. Makes about 8 cups.

Boil 1 1/2 cups of water, add the barley, reduce the heat, cover the pan
and simmer for 20 minutes; let stand, off the heat, for 10 minutes. The
grain will still be very firm, almost crunchy. In a separate skillet, sauté
the peppers, garlic and onions in the olive oil until tender, but not
browned. Add these to the partially-cooked barley, along with the kidney
beans (rinsed lightly and drained) and the spices. Coarsely break up the
whole tomatoes, then add them and the crushed tomatoes to the barley and
vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over
low heat for at least 3 hours.

Posted to bbq-digest by "James Hedrick" on Mar
25, 1999,


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