Chili (Vegan)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

To make approximately 4-5 QT:
1 LB mixed beans (soaked 8-12 hours or overnight)
2 medium tomatoes (pureed)
1 large red onion (diced)
1 bunch green onions (tops and bottoms, chopped)
1 TBS garlic (minced)
1 large green bell pepper (diced)
¼ C chopped parsley
1 TBS oregano
1 TBS cumin
1½ TBS chili powder
1 TSP Allspice
16 OZ R.W. Knudsen’s Very Veggie (or V-8) – Spicy
Tony Chachere’s Original Creole Seasoning (to taste)

Place beans in an 8 QT pot with water about 1 inch above the beans. Add the allspice and some Tony’s to the water and bring to a boil, allowing the beans to simmer for approximately one hour until the beans are tender and have cooked down some. Stir in the pureed tomatoes, oregano, parsley, cumin and only 1 TBS of the chili powder. Sauté the red onion, green onion, garlic and bell pepper in a small skillet using a little water and some of the vegetable juice. When the sautéed vegetables are soft stir them into the chili. Add the remaining vegetable juice and the last ½ TBS of chili powder to the chili. Remember to add Tony’s to taste. Bring the heat down to low and continue to simmer and cook 1 to 2 hours or until beans are tender.

Note: Using canned beans will reduce cooking time, but it’s better if you have the time to cook the dry beans as you do not add the extra sodium and preservatives used in canned beans.

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