Wednesday, October 5, 2011

Vegan Chili

Serves 10-12

  • 1/2 cup dry kidney beans or black beans, soaked overnight
  • 1/2 cup dry black eyed peas, soaked overnight
  • 1/2 cup dry French lentils, soaked overnight
  • 6 cups chopped fresh tomatoes
  • 6 cups water
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup zucchini, chopped 
  • 1/2 cup carrots, chopped
  • 1/4 onion, chopped
  • 1/4 red onion, chopped
  • 3 garlic cloves, crushed or chopped
  • 1 spicy chili pepper, chopped
  • salt to taste
  • black pepper to taste

1.  Drain and rinse beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender. Drain water and rinse beans once they are cooked.
2.  Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3.  Stir the tomatoes into the beans and add zucchini, green bell pepper, red bell pepper, carrots, celery, onions, garlic and chili peppers. Season with salt and pepper. Add additional crushed red pepper if needed. Simmer for 2-3 hours. 

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