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Carol's favorite vegetarian chili

Yield: 6 Servings

Ingredients:

• 1 lg Onion; chopped
• 3 Garlic clove; crushed & -pressed
• 2 tb Oil
• 1 Celery rib; diced
• 1 1/2 ts Chili powder
• 1 ts Cumin
• 1/2 ts Cayenne pepper
• 1 c Tomato; chopped
• 2 tb Tomato paste
• 4 c Beans

Instructions:

kidney black pinto -and/or garbanzo; cooked 1/2 lb Tofu; crumbled (opt) 1 1/2 ts Salt 1 ts Oregano 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

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