*  Exported from  MasterCook  *
 
                          Hearty Vegetarian Chili
 
 Recipe By     : Sue Cochran, CHE
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Vegetarian                       Legume
                 Spicy                            Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         onion -- chopped
    1      large         green bell pepper -- seeded, chopped
    3      tablespoons   vegetable oil
    1      tablespoon    mustard seed
    1      tablespoon    chili powder
    1      teaspoon      cumin seeds
    1      teaspoon      unsweetened cocoa powder
      1/4  teaspoon      ground cinnamon
   16      ounces        canned tomatoes, no-salt-added -- chopped
    5      cups          kidney beans -- cooked, with liquid
    6      ounces        tomato paste
    3                    carrot -- diced
   10      ounces        fresh mushroom -- sliced
 
 In large 5 - 6 quart kettle cook onions and green pepper in oil over medium-hig
 h heat, stirring occasionally, until onions are golden, and pepper is soft.  Ad
 d mustard seeds and cook for one minute, stirring as it cooks.  Add chili powde
 r, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, c
 arrots, mushrooms, and tomato paste.
 Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most o
 f the liquid has cooked away and chili is thickened; stir frequently to prevent
  scorching.
 Note:  In place of the cooked kidney beans, you may use 3 16-ounce cans no-salt
 -added kidney beans plus 1 cup water.
 
 
 
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