Veggie Chili
My favourite Chili - even compared to "con carne" versions.
Serves 4 generously, 6 if served with tacos.
From The Complete Wholefood Cuisine, by Nikki & David Goldbeck
2 tbsp oil
2 cloves garlic, chopped
2 large onions, chopped
1/4 teaspoon cayenne (or according to taste)
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 medium green pepper, chopped
2 cups tomatoes, either drained canned or fresh chopped
4 cups cooked kidney beans, drained
1 tsp salt (less if beans are salted)
1 tbsp nutritional yeast (optional) - Engevita nutritional yeast flakes
Saute garlic in the oil for 1 min, until it begins to colour. Add onion and cook for 3 mins until softened. Add seasonings and green pepper & cook for 1 min longer
Add remaining ingredients. Bring to boil, cover, and simmer over low heat for 20-30 mins until thickened.
Add nutritional yeast just before serving to flavour & thicken slightly