Date: Tue, 16 Aug 94 21:45:34 CDT
From: Natalie Frankel (Natalie.Frankel@mixcom.mixcom.com)
(T) Chili
CHILI
1 cup Mung Beans (I used Bob's Red Mill brand of hard-shell,
sprouted beans), soaked for 3 hrs. but not cooked, then
all liquid drained off)*
1 15 oz. can kidney beans, rinsed
1 cup corn kernels, fresh off the cob or frozen
2 15 oz. cans tomato sauce
1 10 oz. can stewed tomatoes
3 cut up fresh tomatoes
1 onion, coarsely chopped
1 TB chili powder
1 TB cumin
1/4 tsp freshly ground pepper (about 4 twists of the pepper grinder)
4 chili peppers (I put them in a tea diffuser and dropped the
whole thing in because the peppers are hot and have alot of
seeds and I was afraid it would be too hot for me. You
could also wrap them in cheese cloth if you have some, or
just throw them in and let them cook away.)
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1 coarsely chopped green pepper
1 coarsely chopped red pepper
3 stalks coarsely chopped celery
Put all of the ingredients above the line in a crock pot. Cook on high for
2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to
serve, stir in a mixture of green and red peppers and celery. The heat of the
chili will heat them through but leave them crunchy. If you are reheating
the chili before serving, put the peppers/celery in just before
microwaving/reheating.
Enjoy!
*The mung beans are not as hard as regular beans, and the sprouting causes
them to crack a little. I'm not sure if there are other brands just like
this that can also be used. If not, use black beans or other beans, canned
or cooked in place of the mung beans.
kwvegan vegan