Title: Carol's Favorite Vegetarian Chili
Categories: Chili Soup Vegetable
Yield: 6 Servings

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, 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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