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Monday, September 16, 2013

Vegetarian Chili Supreme

This Vegetarian Chili is stuffed full of spices and good things but no Meat here

1 c. dried kidney beans
1 c. dried pinto beans
1/2 c. dried black beans
5 stalks celery and leaves, chopped
1 lg. carrot, shredded
3 lg. tomatoes, peeled and cubed
1 lg. green pepper, chopped
1 med. onion, chopped
1/2 c. raisins
2 cloves garlic, minced
2 bay leaves
2 tbsp. chili powder
1/4 c. plus 2 tbsp. minced fresh parsley
1 tsp. dried whole dillweed
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. ground cumin
1 tsp. ground allspice
1/4 tsp. freshly ground pepper
1/4 tsp. hot sauce
1/2 c. unsalted dry roasted cashews
1/4 c. unsalted sunflower kernels
Bean sprouts (optional)

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain, cover with water, cover pot and bring to a boil; reduce heat and simmer for 1 hour. Add remaining ingredients, except cashews, sunflower kernels and bean sprouts.

Simmer 30 minutes or until beans are tender. Add more water if needed. Discard bay leaves, stir in nuts and seeds. To serve, top with sprouts if desired (approximately 260 calories per cup).

I like to add a little sour cream and chives on top of mine

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