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Jay's Mondo Chili
150 Vegan Favorites, Jay Solomon---sent in by Sarah F.
A hearty, spicy chili for a cold day.
15 ml 1 T. canola oil
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
240 ml1 c. sliced celery
2 large cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, drained
1 can (14 oz) stewed tomatoes, diced
1 -2 T. chili powder
15 ml1 T. dried oregano
12 ml2 & 1/2 tsp. ground cumin
5 ml1 tsp. paprika
5 ml1 tsp. salt
1 -2 tsp. Tabasco or other hot sauce
2 ml1/2 tsp. black pepper
In a large saucepan, heat the oil over medium heat. Add the onion, green and red bell peppers, celery, and garlic and cook, stirring, for 7 minutes. Stir in the crushed tomatoes, beans, stewed tomatoes, chili powder, oregano, cumin, paprika, salt, Tabasco, and pepper and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. Remove from heat and let stand 5 minutes. Serve.