Recipe Archives->Chili->V Cincinnati 01

Cincinnati Empress Chili

2 tsp olive oil 
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock 
2 Tbs apple cider vinegar
1 large bay leaf, crushed 
5 whole allspice berries 
2 tsp salt or herbal substitute
3 Tbs chili powder 
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled
 
In large heavy pot, over medium-high heat, heat oil and saute onions
for 8 to 10 minutes.  Add remaining ingredients.  Bring to a boil,
then lower heat and simmer for 1 1/2 hours.  Add toppings of choice
(see below).  Serves 6 to 8.


one way -- Chili

two way -- chili and spaghetti

three way -- chili and spaghetti topped with grated cheddar cheese

four way -- chili and spaghetti topped with cheese and chopped onion

five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion

Printable version: v-cincinnati01.txt.