Chili
Yield: 6 Servings     VG, VN, WF, GF, DF, SF, EF

There are probably as many versions of chili as there are homey bowls to serve it in. This affordable one is great to have on hand for a spur-of-the-moment gathering. Keeps in the refrigerator for four days; in the freezer for up to three months.

2 ts Canola oil 2 ea Onions, chopped 2 ea Stalks celery, coarsely chopped 2 cl Garlic, minced 1 Green sweet pepper, chopped 1 cn (19 oz / 540 ml) Tomatoes 2 tb Chili powder 1 tb Unsweetened cocoa powder

2 ts ground cumin 1/2 ts Salt 1 ts Granulated sugar 1/2 ts Crushed red chili pepper 1/4 ts cinnamon 4 c Cooked light or dark -- red kidney beans 1 cn (14 oz / 398 ml) Tomato sauce

In large nonstick skillet, heat oil over medium heat; cook onions, celery, garlic and green pepper, stirring occasionally, for 15 minutes or until onion is translucent.

Stir in tomatoes, breaking up with fork, chili powder, cocoa, cumin, salt, sugar, red chili pepper and cinnamon. Cook for 5 minutes. Stir in beans then tomato sauce. Simmer, covered, for about 1 hour. Or transfer to 10 cup casserole (2.4 L) or two 6 cup (1.5 L) casseroles and bake in 350 F (180 C) oven for 40 minutes or until heated through and flavours have blended.

VARIATION:  CHILI WITH CORN

Prepare Chili and add 1 can (7 oz / 199 ml) kernel corn when adding tomato sauce.

Recipe from Full of Beans, by Violet Currie and Kay Spicer.

Spring 2001 "All About Beans"
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Last modified: April 09, 2002