Fine Chili

4 servings

This recipe produces a hot but not fiery chili; increase or decrease cayenne according to your taste. Wonderful with Corn Bread.

• 2 Tablespoons Vegetable Broth
• 2 cloves minced garlic
• 2 chopped large onions
• 1/4 teaspoon cayenne pepper
• 2 Tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 medium, chopped green bell pepper
• 2 cups tomatoes, either fresh chopped
     or drained canned
• 3 16 oz. cans red kidney beans, drained
     (or 4 cups cooked fresh)
• 1 teaspoon salt, (less if beans
     are presalted)
• 1 Tablespoon nutritional yeast

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Heat broth in 3-quart pot and saute garlic for 1 minute til it begins to color. Add onion and cook for 3 minutes until softened. Add seasonings and green pepper and cook for 1 minute longer.

Add remaining ingredients, adjusting salt if needed. Bring to a boil, cover, and simmer over low heat for 20-30 minutes until thickened. For a hearty taste, we recommend stirring in the nutritional yeast just before serving; this will add good flavor and thicken the chili slightly.

Menu suggestions: To make the most of the beans, serve them with chopped raw onion, shredded greens doused with fresh lemon juice, shredded cheddar cheese, or toasted lightly crushed pumpkin seeds.; or Corn Bread; or fritos.

Bon appetit!