Vegetarian Chili
1 lb. dry kidney beans
soaked overnight and drained
1 cup chopped carrots
2 large onions
chopped
1 cup frozen peppers
(or ½ cup dried)
3 cloves garlic
minced
olive oil
28 oz. canned tomatoes
undrained
4 cups stock or tomato juice
3-5 tbs. chili powder
4-5 bay leaves
1 tbs. cumin
Sautee garlic, peppers and onions in olive oil until golden, add chopped carrots and cook until tender. Combine with beans and remaining ingredients, stir well. Thin with extra water, stock or tomato juice as needed. Cover and simmer for one hour. If you are related to my mother, you have to add 8 oz. of elbow macaroni, 15 minutes before serving.
