Vegetarian Chili
Ingredients
2 Tablespoons vegetable oil
2 cups finely chopped onions (I reduce this to about 3/4 cup - personal preference)
6 Cloves finely minced garlic
1/4 Cup chili powder (nothing fancy, just the regular chili powder in the spice aisle)
1 Tablespoon paprika
1 Teaspoon ground cumin
1 Teaspoon dried oregano
4 Cups chopped tomatoes (I use a quart of home-canned)
1 Bay leaf
1/2 Teaspoon sugar
Salt to taste
1/8 Teaspoon ground red pepper (or to taste)
3 Cups cooked kidney beans
I use dried kidney beans by first quick-soaking them, then pressure cooking them. To quick-soak, place the kidney beans in a sauce pan and add water to cover them by about 1 inch. Bring water and beans to a boil, boil 1-2 minutes, then shut off the heat. Cover and allow them to soak for 1 hour or so.
1. When you are ready to pressure cook the beans, drain the soaking water. Place 2 cups of beans in the pressure cooker with 6 cups of fresh water. Secure the top according to the manufacturer's instructions. Bring the cooker to a boil on high heat until the pressure regulator begins to whistle and sputter.
2. Lower the heat to medium high (so that the pressure regulator rocks gently) and begin cooking time. Cook for 9-10 minutes. Remove the pressure cooker from the heat source and to allow the pressure to subside naturally before opening the lid. DO NOT open the lid while the cooker is pressurized.
3. While the beans are cooking, mince the onion and garlic. Combine chili powder, paprika, cumin, oregano.
4. Add the vegetable oil to a 4-quart sauce pan and heat it on medium high. Add the onions and garlic. Saute until softened, about 2 minutes.
5. Stir in the spices and mix until absorbed.
6. Stir in the tomatoes, 3 to 4 cups of water (depending on how thin you like your chili), bay leaf, sugar, salt and red pepper. Bring to a boil, cover, and simmer 20 minutes.
7. Add the cooked kidney beans (beans only - not their cooking liquid) and simmer, covered, for 15 more minutes. Discard the bay leaf.
8. Serve with desired toppings or with cornbread. This is a super recipe for camping because you can used canned beans, canned tomatoes, and mix the spices ahead of time. It is also made in only one pan, so the cleanup is easy.
