Monday, July 05, 2004
editor's note: We don't usually publish the author's photo with a recipe; but, if you've seen one bowl of chili...
well, can you blame us.
Nancy found this recipe in a copy of Parade Cookbook, "1978" and with one slight cutting board room edit created this vegan rendition that retains all the great taste and star quality of a classic chili
Polly Bergen’s Chili
3 garlic cloves, minced
2 Tbls vegetable oil
6 large onions, sliced
4 large green peppers, seeded and sliced
3 cans(1 pound each)tomatoes with juice
4 cans (1 pound each) red kidney beans, drained
2 cans (6 ounces each) tomato paste
1/4 Cup chili powder
1 tsp white vinegar
3 dashes cayenne
3 whole cloves
1 bay leaf
salt and pepper to taste
hot cooked rice
Cook the garlic in oil until golden. Add sliced onions and green peppers; cook until tender.
Add tomatoes, kidney beans, tomato paste, chili powder, vinegar, cayenne, cloves, bay leaf, salt and pepper. Cover; cook over low heat 1 hour, stirring several times. If too dry, add additional tomatoes. If too much liquid, uncover and simmer longer. remove the bay leaf and serve with rice.