Recipe from The Talleygram, February 15, 2006

Vegetarian Chili

Yield: 4 - 6 Servings Difficulty: Medium

Chef’s Notes:

Spices are such a great way to be creative in your cooking. This chili recipe calls for lots! You can buy the spices here at Talley's in bottles or try the Bulk Herb Department. There, if you don't want to commit to a large amount, you can get just enough for your special recipe. You can also ask the staff in the deli for some spice advice!

Ingredients

3 tablespoons Spectrum Canola or Olive Oil

1 cup Onions, Diced

1 tablespoon Garlic, Chopped

1/2 cup Celery, Diced Small

1/2 cup Green Pepper, Diced Small

1/2 cup Carrots, Peeled and Diced Small

2 big Frontier Bay Leaves

1 teaspoon Frontier Chili Powder

1 teaspoon Simply Organic Cumin Powder

1 teaspoon Simply Organic Oregano

2 cups Pinto Beans, Cooked

2 cups Tomato Puree

1 cup Muir Glen Diced Tomatoes (or fresh)

1 cup Fantastic Foods Vegetarian Chili Mix (This is available in the Bulk Dept. and on Aisle 5 in a box)

4 cups Water

1/2 bunch Cilantro, Chopped

Lima Sea Salt to taste

Frontier Chili Flakes or Chili Paste to taste

All ingredients are available at Talley's

Directions

Heat oil. Add and stir onions and garlic until slightly brown.
Add celery, green peppers, and carrots. Stir and let it sweat.
Add bay leaves, chili powder, cumin powder, and oregano. Stir it in.
Add pinto beans, tomato puree, diced tomatoes, vegetarian chili mix, and water. Let it simmer; add a little more water if needed.
Add sea salt to taste, chili flakes or chili paste, and cilantro. Stir it well and adjust your seasonings if you need to.

You can use two or three kinds of beans if you'd like.

Original Talley's recipe by Chef Jyoti Friedland