Polly Bergenís Chili




excerpt from : A Vegetarian Cooks' Book, The Green Cutting Board, 2004




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.


serves 12