Vegetarian Chili
 
try this one. we usually puree the chilies and green peppers in blender. 
and then freeze in ice cube trays in summer. then pull out cubes and 
use. after a bit, you know how many to add to chili, soups and spaghetti 
sauce. 
 
tim 
 
 
4 cup  water
1 cup  brown rice
2/3 cup  dried split red lentils
1 large  onion
1   sweet red pepper
1   fresh hot pepper
2 Tbsp  minced fresh parsley
2 Tbsp  tamari (soy sauce)
2 Tbsp  chili powder
2 tsp  ground cumin
2 tsp  blackstrap molasses
2   garlic cloves
 
preheat oven to 400f 1.place the water, brown rice and lentils in a 
deep, 2 1/2 quart flameproof oven proof casserole dish. stir and set 
over high heat until mixture boils, then reduce heat. 2. 
meanwhile,chop the onion and the pepper, removing the seeds from the 
peppers. add to the casserole. 3. add the parsley, tamari, chili, 
cumin and molasses. push garlic through a garlic press into the 
casserole. stir thoroughly to combine the ingredients. 4. simmer 
atop the stove for about 5 minutes then cover and place the casserole 
in a 400f oven for 35 minutes. stir and serve hot. enjoy! 
 
-- 
(ID: 9013) Mirror: rec.food.recipes: Wed, Jan 21, 2004


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