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Vegetarian Chili

Source of Recipe

Anna Squires - mom of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1 1/2 c dried red kidney beans, soaked overnight
2 tsp olive oil
1 tsp whole cumin seeds
1 Tbsp chopped garlic
1 1/2 c coarsely chopped onions
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
1 jalapeno pepper, seeded and diced (wear plastic gloves when handling)
1 1/2 Tbsp chili powder
1 tsp dried oregano
1/8 tsp ground cinnamon
3 c water
2 Tbsp tomato paste
1/2 - 1 tsp salt
1/2 c chopped fresh cilantro


Recipe

Drain and rinse the beans. Set aside. In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeno peppers, chili powder, oregano and cinnamon. Saute over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.) Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro. Makes 4 servings.