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Title: The Devil's Chili
Categories: Vegetarian Chili
Yield: 6 Servings
| 1 | c | Onions; grated |
| 1 | Garlic clove; minced | |
| 1 | Shallot bulb; minced | |
| 3 | lg | Scallions; minced |
| 1 | lg | Bell pepper; chopped |
| 1 | oz | Olive or other salad oil |
| 2 | qt | ;water |
| 1 | lb | Kidney, pink or pinto beans; washed, sorted and soaked |
| 1 | lg | Bay leaf; crushed |
| 1 | ts | Miso paste |
| 1 | ts | Mild or hot curry |
| 1 | ts | Basil |
| 1 | tb | Paprika |
| Chili powder to taste | ||
| Salt and pepper to taste | ||
| 3 | lg | Tomatoes; chopped, OR |
| 1 | cn | (15 oz) peeled tomatoes |
| 1 | cn | (15 oz) tomato sauce |
In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.
Serves 6 From DEEANNE's recipe files
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