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  1. Black Bean Chili with Cilantro

  2. 1/4 C dry sherry

  3. 1 Tbs olive oil

  4. 2 C chopped onion

  5. 1/2 C chopped celery

  6. 1/2 C chopped carrots

  7. 1/2 C seeded and chopped red bell pepper

  8. 4 C cooked black beans

  9. 2 C vegetable stock or water

  10. 2 Tbs minced fresh garlic

  11. 1 C chopped Italian plum tomatoes

  12. 2 tsp ground cumin

  13. 4 tsp chili powder (or to taste)

  14. 1/2 tsp dried oregano

  15. 1/4 C chopped fresh cilantro

  16. 2 Tbs honey

  17. 2 Tbs low sodium tomato paste

  18. 8 to 10 minutes. add celery, carrots

  19. and bell pepper and saute 5 minutes more, stirring frequently. Add

  20. remaining ingredients and bring to a boil. Lower heat and simmer,

  21. 45 minutes to

  22. 1 hour. Mixture should be thick, with all

  23. water absorbed. Serves 6-8. Serving suggestion: This chili is tasty with a garnish of crushed low

  24. salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt,

  25. or minced fresh cilantro. --Calico Chili

  26. 1 tsp safflower oil

  27. 1/3 C red wine or vegetable stock

  28. 3 large onions, diced

  29. 3 C sliced white mushrooms

  30. 2 C chopped Italian plum tomatoes

  31. 1 C chopped celery

  32. 1 C chopped carrots

  33. 1 tsp ground cumin

  34. 5 C vegetable stock

  35. 2 Tbs chili powder (or to taste)

  36. 1 C garbanzo beans, soaked and drained

  37. 1 C kidney beans, soaked and drained

  38. 1 C pinto beans, soaked and drained

  39. 1/4 C diced canned green chilies

  40. 3 Tbs low sodium tomato paste

  41. 1 tsp dried basil

  42. In large heavy pot, over medium heat, combine sherry and oil and heat to

  43. 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. add tomatoes, garlic,

  44. 5 to 8 minutes, or until carrots

  45. soften. Add 5 C stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is

  46. absorbed, about 3 hours. Taste for seasoning, and add more chili powder

  47. 6 to 8.--

  48. Cincinnati Empress Chili

  49. 2 tsp olive oil

  50. 2 medium onions, chopped finely

  51. 4 cloves garlic, minced

  52. 3 C vegetable stock

  53. 2 Tbs apple cider vinegar

  54. 1 large bay leaf, crushed

  55. 5 whole allspice berries

  56. 2 tsp salt or herbal substitute

  57. 3 Tbs chili powder

  58. 1 tsp carob powder (or cocoa)

  59. 2 C low sodium tomato sauce

  60. 1/2 tsp cayenne pepper, or to taste

  61. 1 tsp cumin

  62. 1 tsp cinnamon

  63. 2 C cooked pinto beans

  64. 2 C tofu, frozen, thawed, and crumbled

  65. In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes. Add remaining ingredients. Bring to a boil, then

  66. 1 1/2 hours. Add toppings of choice

  67. 6 to

  68. (for traditional chili with meat...this recipe is a little odd in this system)

  69. ->one way -- Chili

  70. ->two way -- chili and spaghetti

  71. ->three way -- chili and spaghetti topped with grated cheddar cheese ->four way -- chili and spaghetti topped with cheese and chopped onion

  72. ->five way -- chili with kidney beans and spaghetti topped with cheese

  73. and chopped onion

  74. ->coney island -- hotdog in bun with mustard, topped with chili and cheese

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