Vegetarian Chili - very yummy

This recipe is taken from "The New Laurel's Kitchen" by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. It's a wonderful whole-foods cookbook.

	Quote:
Chili con Elote Basic and classic. The corn adds a lot, but when it isn't in season we make the dish without and it's just great. The chili powder here is just enough for flavor without fierceness. If chili without tears isn't chili to you, use more, or add cayenne. 1 onion, chopped 1 clove garlic 2 tablespoons oil 1 green pepper, diced 1 teaspoon chili powder 1 teaspoon cumin powder 1 cup chopped tomato, or 2 tablespoons tomato paste 1 cup fresh corn 4 cups cooked kidney, black, or pinto beans 1 1/2 teaspoon salt 1 teaspoon oregano Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green pepper and spices. Saute another 2 or 3 minutes. Add tomatoes and corn if you have it. Mash 2 cups of the beans and add to pot along with whole beans and salt and oregano. Simmer 30 minutes. Serves 6

Note from Desk - we often make it with all canned ingredients - chopped tomatoes, different kinds of beans, with or without corn. Just don't use salt if you use canned products since they are already salted, at least don't use salt until you taste it

I hope you like this.
I just love this cookbook.

Desk

Oooh! More chili!

Must go grocery shopping...

Thanks!