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PHPRecipeBook 4.08

Recipe Name: Vegetarian Chili Submitted by: Ryan
Source: Source Description: Marjorie Druker
Ethnicity: American Last Modified: 7/16/2004
Base: Vegetable Comments:
Course: Soup  
Difficulty: Intermediate
Preparation Time: 60+ Minutes
Number of Servings: 8

Ingredients:
1/2 Cup(s) beans, great northern
1/2 Cup(s) dry beans, black
1/2 Cup(s) oil, olive
3 Tablespoon(s) minced garlic
2 1/2 Cup(s) diced carrot
1 Cup(s) diced pepper, red bell
3 Cup(s) tomatoes, diced canned
2 Cup(s) V-8 tomato juice
1 Cup(s) vegetable broth
1 1/2 Tablespoon(s) chili powder
1 1/2 Tablespoon(s) cumin
1 Tablespoon(s) oregano
1 Tablespoon(s) basil leaves
3 bay leaves
2 Tablespoon(s) kosher salt
1 Teaspoon(s) pepper, black
2 Tablespoon(s) tobasco sauce
2 Tablespoon(s) vinegar, balsamic
2 1/2 Cup(s) diced onion, white
1/2 Cup(s) beans, red kidney
1/2 Cup(s) beans, blackeye
1/2 Cup(s) beans, garbanzo
1 Cup(s) diced pepper, yellow bell
1 Cup(s) diced pepper, green bell
Directions:
1. Place all beans in water and soak overnight. Place in large pot and boil until tender. Drain and cool.

2. In a large stockpot, add oil. Sauté garlic, onions, carrots and peppers for 10 minutes. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.

3. Cover and simmer gently for 1 hour.

4. Season with salt, pepper, tobasco sauce and balsamic vinegar.

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