What's Cooking Tonight
Hearty Vegetarian Chili
4 Large onions, chopped
1 large green bell pepper, seeded, chopped **I used a bag of frozen chopped
peppers and onions**
3 tablespoons vegetable oil
1 tablespoon ground mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
16 oz canned tomatoes, chopped **I use 2 14 oz cans**
5 cups kidney beans -- cooked with liquid **I use 3 cans of a variety of beans + a little water**
11 oz can of Mexican style corn with liquid
6 oz can of tomato paste
3 carrots, diced
10 oz fresh mushrooms, sliced
In a large kettle, cook onions and green peppers in oil over medium heat, stirring occasionally, until onions are golden, and peppers are soft. Add mustard, chili powder, cumin, cocoa, and cinnamon and cook for a few minutes. Add tomatoes and their liquid, beans and their liquid, corn and its liquid, carrots, mushrooms, and tomato paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most of the liquid is cooked away and chili has thickened; stir frequently to prevent scorching.
This serves my family for one meal. We have corn bread and sometimes a salad with it, although I don't have salad makings here tonight. This is a good fasting meal, as it is nutritious, filling, and simple.