Prep 30 mins
Cook 2 hrs 30 mins
This is my vegetarian take on a prize winning chili recipe. The original was in The All-American Chili Cookbook. I serve this chili at folk dance parties and it is a great success.
- 5 medium onions, chopped
- 4 bell peppers, chopped (it doesn't matter what color you use)
- 4 tablespoons olive oil
- 2 lbs mushrooms, sliced (I like to use a mixture of different mushrooms, whatever is avalable)
- 5 cloves garlic, minced
- 2 (19 ounce) cans kidney beans
- 4 dashes Tabasco sauce
- 3 (8 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 4 tablespoons dried oregano
- 8 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried red pepper
- Sauté the onions and peppers for about 10 minutes in a large pot.
- Add the mushrooms and sauté until they release their moisture.
- Add more oil if necessary.
- Then add the garlic and sauté for one more minute.
- Add the beans, Tabasco sauce, tomato sauce, and tomato paste.
- Mix the oregano, chili powder, paprika, cayenne pepper and dried red pepper together (the original recipe says they should be shaken in a paper bag, but I haven't noticed that that makes any difference).
- Add the mixed spices to the chili.
- Bring to a boil, lower the heat and simmer for about two hours.
- Serve over rice, pasta or couscous.