Tuesday, January 09, 2007


Dinner 1/09

(recipe below)

when winter makes it's return, it's time to break out the chili -- and our favorite is this one from Soul Vegetarian...

Soul Vegetarian's Chili
makes 12 servings

6 cups of dried kidney beans
1/4 cup olive oil
1 gallon water
2 bay leaves
1 1/2 Tbs. (or to taste) sea salt
1/8 cup garlic powder
1/4 cup (or to taste) chili powder
1/4 cup (or to taste) cumin
1/4 cup raw sugar (such as Turbinado, we use Rapadura), or agave
2 cups tomato paste
2 cups diced celery
2 cups diced green pepper
2 cups TVP

Cover beans with water and soak overnight. Drain beans and rinse. Add oil and 1 gallon water to large stainless-steel pot; bring to a boil and add beans and bay leaves. Cover and simmer until beans are soft about 40-45 minutes. Add remaining ingredients except for TVP and cook on low heat for 10 minutes. Remove bay leaves. Add TVP.

Obviously you can cut the recipe in half (or quarters) pretty easily.

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