Meatless Monday — The Devil’s Chili

Years ago in my effort to add more vegetables to my diet I started by buying and cooking more veggies. I quickly realized that I was in dire need of some recipes to help spice things up. During my search I came across a cookbook called the Vegetarian Times Cookbook By the editors of Vegetarian Times.

I have made this Vegetarian Times chili recipe on many occasions. The hearty chili is tasty and can be modified to your specific taste. Tofu can be added to give it a more meaty texture.

The Devil’s Chili

1 cup grated onions
1 clove garlic, minced
1 bulb shallot, minced
3 large scallions, minced
1 large bell pepper, chopped
1 ounce olive oil or canola
2 quarts water
1 pound kidney, pink, or pinto beans, washed sorted and soaked
1 large bay leaf, crushed
1 teaspoon miso paste
1 teaspoon mild or hot curry
1 teaspoon basil
1 tablespoon paprika
Chili powder to taste
Salt and pepper to taste
3 large tomatoes, chopped or 1 15-ounce can of peeled tomatoes
1 15-ounce can tomato sauce

In a large saucepan, sauté onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans and seasonings. Simmer for 1-1 ½ hours. Add tomatoes and tomato sauce. Simmer for 1 more hour or until fork tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.