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Wednesday, February 9, 2011

Vegetarian Chili

1 1/2 onion, finely chopped
1 - 2 stalks of celery, finely chopped
2 cloves of garlic, finely chopped
1/4 diced jalepeno
2 cups of northern beans
2 cups of kidney beans
2 cups of butter beans
2 cups of any other bean of choice
2 - 3 c. water
7 oz. stewed tomatoes
8 oz. tomato sauce
3 oz. tomato paste
3 oz. chili powder (yes, 3 oz.)
1 tbsp. cumin
6 oz. kombucha (can also use club soda or beer)
1 - 2 bay leaves
garlic or sea salt and freshly ground pepper to taste

Saute onion, celery, garlic, and jalepeno until soft and translucent. Add beans and water. Cook 5 minutes. Stir in remaining ingredients (add more water if necessary). Bring to boil. Reduce heat to simmer and cook for 3 hours, stirring often.

*Can use slow cooker - cook on high 6 hours.

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