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 possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far back into history as early Egypt, and maybe further still. Interesting though that is, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main meal and desserts, something we still use today. Aspicius tells us how the Roman chefs used a good variety of spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy land, including parsley and basil. The introduction of these new culinary ideas was responsible for an eruption in books on cooking, most of which are now in private libraries. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Carol's Favorite Vegetarian Chili recipe.
