* Exported from MasterCook * Culinary Hearts Kitchen Vegetarian Chili Recipe By :Sue Cochran, CHE Serving Size : 6 Preparation Time :1:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large onions -- chopped 1 large green bell pepper -- seeded, chopped 3 tablespoons vegetable oil 3 teaspoons mustard seed 3 teaspoons chili powder 1 teaspoon cumin seed 1 teaspoon unsweetened cocoa powder -- Optional 1/4 teaspoon ground cinnamon 1 pound canned tomatoes -- no-salt-added, chopped 5 cups kidney beans -- cooked, with liquid 6 ounces tomato paste 3 carrots -- diced 10 ounces sliced fresh mushrooms In large 5 - 6 quart kettle cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden, and pepper is soft. Add mustard seeds and cook for one minute, stirring as it cooks. Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste. Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching. Note: In place of the cooked kidney beans, you may use 3 16-ounce cans no-salt-added kidney beans plus 1 cup water. From: "tranch" Newsgroups: rec.food.recipes Date: 19 Feb 2001 13:43:21 GMT