From: ,interNet
  Subject:        VEGAN: vegetarian chili
  To:   ,interNet
here's one I made up last year:
This is a first experiment with a new recipe.  I looked 
at a lot of
existing recipes for ideas with spicing, but added a 
few twists of
my own. According to the (surviving) guests, it wasn't 
bad at all.
Even turns out to be low fat!
        Fourby Chili
        (Black Beans, Beer, and Broccoli)
        2 cups dried black beans
        2 bottles stout (Guiness Extra or Watney's Cream), 
or San Miguel
Dark beer.
        2 cans diced tomatoes (or fresh equivalent)
        2 6-ounce cans tomato paste
        2 long (mild) chili peppers, seeded and diced*
        3 medium jalapeno chili peppers, seeded and 
        3 serrano chili peppers, seeded and diced*
        5 cloves garlic, minced
        1 onion, chopped
        1 cup whole kernel corn (frozen or fresh)
        2 tbs. white vinegar
        2 tbs. chili powder
        1 tsp. cumin
        1 tbs. oregano
        1/2 tsp. black pepper
        1 tsp. crushed red peppers*
        1/4 cup peanut butter (no, really!)
        1 tsp. salt
        1 tbs. olive oil
        2 heads broccoli
* or more, to taste
Rinse the black beans, pick out any pebbles; then cover 
with water and
let soak overnight.  Then pour off the soaking water, 
add 1 bottle of
stout, and add fresh water to cover the beans plus about 
1".  Bring to
a boil, then reduce to a simmer.  Cover partway (it 
will boil over if
fully covered) and let cook for 1 1/2 hours, stirring 
Add water if neccessary.
Heat olive oil in a pan over medium heat.  Add the garlic, 
onions, and
all chili peppers.  Saute a few minutes until soft, 
then add to the
beans.  Add the vinegar and spices and the diced tomatoes; 
simmer for
another half hour, stirring.  As the liquid from the 
tomatoes boils
off, start adding stout from the second bottle.  About 
half of this
bottle is reserved for the cook.
Add the corn and the peanut butter, simmer for another 
hour or so,
keeping it moist enough (with stout and/or water) so 
that it doesn't
crust over.  Stir occassionally.
Best if you let it sit overnight, and reheat it for 
dinner the next day.
To serve: cut the florets off of the broccoli, and steam 
until done
(but crisp).  I ususally do this in the microwave.  
Serve the chili
with a sprinkle of chopped onions and grated cheddar 
cheese on top (for
vegan, omit cheese or use tofu cheese).  The broccoli 
can either be
stirred in at the last minute, pressed on top of the 
chili for nice
presentation, or placed along side it.  Serve with spanish 
rice (follows)
and with warmed corn tortillas!.
        Spanish Rice
        2 cups long grain white rice
        4 cups veg. stock -OR-
        4 cups water and 2 veg. bullion cubes
        1 6-ounce can tomato paste
        3 cloves garlic, minced
        2 onions, chopped
        2 stalks celery, chopped
        1 bell pepper, seeded, stemmed, and chopped
(that's a capsicum for you folks on the other side of 
the lake)
        2 tsp paprika
        3 tbs. margarine
        1 tsp salt
        1/2 tsp. basil
        1/2 tsp. oregano
        1/2 tsp. chili powder
In a large pot, melt margarine over medium heat.  Add 
onions, garlic, and
rice.  Stir for about 5 minutes.  Add stock, celery, 
green pepper,
tomato paste, and spices.  Stir, reduce heat to medium-low, 
cover, and
let cook for 45 minutes to one hour.  Stir occasionally, 
and add some
water if needed.  Ready when rice is tender.
| Chuck Narad -- diver/adventurer/engineer          
|   "The universe is full of magical things, patiently 
|   waiting for our wits to grow sharper."     
|                   -- Eden Phillpotts              

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