Vegetable Chili
¼ cup olive or vegetable oil
2 onions, chopped
½ cup finely sliced celery
1 cup carrots, cut in ½ in. cubes
2 garlic cloves, minced
½ tsp. celery seed
¼ tsp. cayenne
1 tsp. ground cumin
3 Tbsp. chili powder
15 oz. canned chopped plum tomatoes with
their juice
8fl.oz. vegetable stock or water
½ tsp. fresh or dried thyme
1 bay leaf
12 oz. cauliflower florets
2 cups zucchini cut in ½ in. cubes
11 oz. can corn kernels, drained
15 oz. can kidney or pinto beans, drained
Hot pepper sauce (optional)
salt
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1. Heat the oil in a large flameproof casserole or heavy saucepan and add the onions, celery, carrots, and garlic. Cover the casserole and cook over a low heat for 8-10 minutes.
2. Stir in the celery seed, cayenne, cumin, and chili powder. Mix well. Add the tomatoes, stock or water, thyme and bay leaf. Stir. Cook for 15 minutes, uncovered.
3. Add the cauliflower, zucchini and corn kernels. Cover and cook for another 15 minutes.
4. Add the kidney or pinto beans, stir well, and cook for 10 minutes, uncovered. Check the seasoning and add salt and a dash of hot pepper sauce if desired. Good with freshly boiled rice or baked potatoes.
Serves 8 |
