| Ingredients: 2 Cup(s) Onions 2 Tablespoon(s) Sauteeing liquid 1 Cup(s) Chopped celery 1/4 Cup(s) Garlic 1 Tablespoon(s) Blackstrap molasses 1 28-oz diced tomatoes 1 16-oz. mashed pumpkin 3 Cup(s) beans 1 Cup(s) Water 1 Cup(s) Chopped sweet potato 1 Cup(s) White hominy, not drained 1 1/2 Teaspoon(s) Salt 1 1/2 Teaspoon(s) Cumin 1 1/2 Tablespoon(s) Chili powder 1 Teaspoon(s) Crushed chiles 1/4 Teaspoon(s) Fenugreek 1/4 Teaspoon(s) Coriander 1 Teaspoon(s) Ginger powder, up to 2 1/8 Teaspoon(s) Asafoetida powder 1/2 Lemon, juice of |
Directions:
This was entered in the Lone Star Vegetarian Chili Cook-Off on October 10, 1999. It is absolutely wonderful, but I don't think it's really chili, so I renamed it! Thanks to Rosie in the Austin Vegetarian Society for this recipe!!! Enjoy! Saut onions in liquid until softened. Add remaining ingredients except lemon juice and cook. Add lemon juice. Cook until thick and sweet potato pieces are soft. Posted to fatfree digest by Sheri Slattery <slattery@txdirect.net> on Oct 27, 1999, converted by MM_Buster v2.0l. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 962 Calories From Fat: 54 Total Fat: 6.4g Cholesterol: 0mg Sodium: 6062.2mg Potassium: 4135.1mg Carbohydrates: 190.6g Fiber: 55.8g Sugar: 37.3g Protein: 50.7g |