Friday, August 27, 2004

Three bean chili 

This is insanely good vegetarian chili. I don't ever measure this, so this is just an approximation.

Warning: You will have leftovers.

You will need:
One can dark red kidney beans
One can red kidney beans
Two cans black beans
One can crushed tomatos
(You can make all of these cans the big kind if you want a freezer full of quick meals)
One bag vegetarian crumbles (make it two if you go with the big cans)
One medium sized bottle or can of tomato juice (again, make it larger to match cans if needed)
Chili powder, red pepper to taste (I use a lot)
5 onions
2 green peppers
Head of garlic (we like a lot of garlic, so if you're not a fan, just toss in one or two cloves)
(I did mention there would be leftovers, right?)

To prepare:
Saute the onions, peppers and garlic in some olive oil until translucent
Add to large pot with beans, tomato juice, crushed tomatos and vegetarian crumbles
Add spices to taste
Simmer for 800 years or until flavors have melded into a red hot harmony.
Be sure to have plenty of beer, milk and bread on hand to stop the fire.