| Meatless Chili Colorado |
2 (28-ounce) cans whole tomatoes, undrained
4 (15-ounce) cans kidney beans, drained and rinsed
4 cups water
4 cups chopped onions
1 cup chopped celery
1 cup chopped fresh flat-leaf parsley
1/4 cup tomato paste
3 cloves garlic, finely chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground black pepper
Cooked rice for accompaniment
Combine tomatoes with juice, kidney beans, water, onions,
celery, parsley,
tomato paste, garlic oil, chili powder and pepper in a large
stockpot. Bring to a
boil, stirring to combine. Reduce heat to medium and cook,
partially covered,
for 3 hours, stirring occasionally.
Meanwhile, cook rice according to package directions; set aside. Serve chili
over rice.
Makes 8 servings
|
 | |
