Vegetarian Chili

* Exported from MasterCook *

                            Vegetarian Chili

Recipe By     :Charles and Barbara Ward - Lake Havasu City, Arizona
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans                            Chili
               Vegetables                       Vegetarian


 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1         tablespoon  cooking oil
 1         tablespoon  margarine
 2             cloves   garlic -- minced
 2        tablespoons  commercial chili powder
 1           teaspoon  ground cumin
    1/2      teaspoon  dried oregano
    1/2      teaspoon  black pepper
 1               pound   green beans -- cut in 1/4-inch pieces
 3               large   carrots -- shredded
 4        to 6 stalks  celery -- diced
 1       15-ounce can  whole tomatoes -- diced, with juice reserved
    1/2           cup   water
 1               large   onion -- diced
 1               large   green bell pepper -- diced
 1               large   red bell pepper -- diced
 2                      long green chiles (Anaheim or New Mexico) -- roasted,
peeled, and diced
 1       16-ounce can  red kidney beans -- undrained
                       Salt -- to taste

In a large Dutch oven, heat oil and margarine over low heat. Stir in
garlic, chili powder, cumin, oregano, and black pepper and cook, stirring,
for 1 to 2 minutes.
Add green beans, carrots, celery, juice from canned tomatoes, and water.
Stir well, cover, and simmer 10 minutes.
Stir in onion, bell peppers, and chiles; cover and cook another 10 minutes.
Add tomatoes and kidney beans and cook 10 minutes longer. If you want to
stretch the chili, add another can of beans, drained. Adjust the seasonings
with salt and serve.

Source: The All-American Chili Cookbook" - Jenny Kellner and Richard
 Rosenblatt
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Source:

rec.food.cooking, rec.food.recipes