1 large onion, chopped
3 garlic clove, crushed & pressed
2 tbsp oil
1 celery rib, diced
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1 cup tomato, chopped
2 tbsp tomato paste
4 cup beans, kidney, black, pinto and/or, garbanzo, cooked
1/2 lb tofu, crumbled (opt)
1 1/2 tsp salt
1 tsp oregano
Directions
Saute onion and garlic in oil until onion is soft. Add celery and
spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups
of the beans and add beans and tofu to the pot along with the salt
and oregano. Simmer 30 minutes.
To cook raw beans:
Soak beans in water overnight, OR boil for 2 minutes and let sit,
covered, for 1 hour. Bring to a boil in same water and simmer about
1 hour or until tender. (beans approximately double in volume, i.e.,
two cups raw = 4 cups cooked)
Notes: I like cooking my own beans rather than buying canned beans.
: I use as many different beans as I have at home. Usually at
: least 3 of the 4 mentioned, and one of the 3 must be black
: beans because they are my absolute favorite.
: Add or subtract cayenne pepper for hotness level.
: A bit more cumin may be good too, I have yet to determine
this,
: though.
per Carol Verge
Fidonet HOME_COOKING echo
Servings: 6 servings
Carol's Favorite Vegetarian Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into antiquity, at least as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times used many spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later on, there were two interesting books from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that is served today, but rather descriptions of the types of food prepared by the cooks of the rich people of those days. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new herbs and spices caused a torrent in recipe publications, the majority of which still exist in private collections. The introduction of the TV brings us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Carol's Favorite Vegetarian Chili recipe.
